


Foods 

sir Preparation and Serving 



PUBLIC SCHOOLS 

OF 
INDIANAPOLIS, INDIANA 



1919 



Price 50 Cents 



"PTwCM. 



Foods 



Their Preparation and Serving 



PUBLIC SCHOOLS 

OF 

INDIANAPOLIS, INDIANA 



1919 



Price 50 Cents 



.14 



Copyright 1919 by 

RUSSELL C. LOWELL 
All Rights Reserved 



S5136 

Mellon Printing Co.. Inc. 
Indianapolis, V. S. A. 



-vvO V 



TABLE OF CONTENTS 

Page 

Household Management 7 

Heat and Fuel 15 

Measuring — 20 

Food and Its Functions 22 

Water 25 

Beverages 27 

Fruits 29 

Vegetables 34 

Vegetable Soups 42 

Cereals 43 

Milk 48 

Creamed Dishes 50 

Cream Soups 53 

Eggs 56 

Milk and Eggs 62 

Meat 65 

Soups 79 

Meat Substitute 81 

Poultry 83 

Fish 87 

Gelatine 93 

Flour Mixtures 96 

Pastry 115 

Deep Fat Frying 118 

Left-overs 122 

Sugar ___125 

Salad 130 

Puddings 135 

Pudding Sauces 137 

Frozen Mixtures 139 

Food Requirements 142 

Table Setting and Serving 149 

Box or School Luncheons 153 

Invalid Cookery 155 

Food Preservation 158 



"Prefi 



ace 

This booklet contains brief directions for performing the 
usual tasks in the kitchen and dining room of the ordinary 
home, together with numerous tested recipes. The recipes 
are sufficiently complete and varied to supply the needs not 
only of classes in domestic science departments in elemen- 
tary and high schools, but also those of the ordinary house- 
wife. 

The material was prepared for use in the elementary 
schools of Indianapolis, Indiana, under the direction of R. 
C. Lowell, Director of Vocational Education, by Mrs. Ida 
Langerwisch, Miss Jessie M. Grant, Miss Helen E. Wilson, 
and Miss Helen Zimmerman, a committee selected from the 
special teachers of cooking in that city. 

The material is arranged under appropriate subject 
heads, so that teachers may make their own selection. 
There is no attempt to outline definite lessons, since it is 
felt that no one should attempt to teach cooking who is not 
qualified to arrange material for herself. The number of 
recipes under each heading is sufficient to give a fairly wide 
choice and to furnish material for further work in the 
subject. 

It is hoped that this pamphlet will be useful as a cook 
book in the homes of students as well as being a laboratory 
manual for the schools. 

September, 1919 



CHAPTER I 
HOUSEHOLD MANAGEMENT 



PERSONAL CLEANLINESS 

Dress. — The dress worn when at work in the kitchen 
should be of washable material, both sleeves and skirt 
should be short. 

Apron. — The apron should be large enough to protect 
the skirt and should have a well-fitting bib. 

Hand Towel. — A hand towel should be fastened to the 
belt with a safety pin. Use this towel only for hands, never 
for utensils. 

Holder. — A holder of washable material should be kept 
near the stove to use for hot utensils. 

Shoes. — Easy fitting shoes with flat, straight heels are 
not only best looking but do much to prevent fatigue while 
at work in the kitchen. 

The Hair. — The hair should not be worn so that it flies 
about. A hair net or a cap to cover the hair will keep it in 
place. 

Hands and Nails. — Hands should be washed with soap 
and water and nails cleaned before beginning work with 
food. Wash them again when you have handled anything 
not clean. 

If you have allowed yourself to form any of the follow- 
ing careless habits, you should correct them at once : 

Do not use your handkerchief or apron instead of a towel 
or holder. 

Do not work with sticky or floury fingers. 

Do not put your hands on your face or hair or use your 
handkerchief at your nose without immediately washing 
your hands. 

Never use a hand towel instead of a dish towel. 

Do not taste food with the mixing or stirring spoon. 
Pour from the mixing spoon into a teaspoon and wash it 
before you lay it down. 



HINTS ON HOW TO WORK 

1. Be sure that your fire will be right by the time you 
need it. 

2. Have ready all dishes, spoons and other utensils 
needed, including a tray or plate to hold soiled utensils. 

3. Take care to not make extra work by using more 
utensils than are necessary. Keep in mind the rules for 
measuring different kinds of materials — as Dry, Liquid and 
Sticky materials. 

4. When milk and egg are used, save a little of the milk 
to rinse the egg bowl with. 

5. If raisins are to be used, clean and seed them before 
time to mix with other ingredients. 

6. Materials should all be measured before beginning 
to mix. 

7. Cover and put away ingredients as soon as you have 
finished measuring. 

8. Clean up as you work — put dishes and pans to soak 
as soon as they are emptied. Wash them if you have a 
moment to spare. 

9. Work neatly, carefully, quietly and quickly. 

10. Always save any unused material, it can be used 
in some way. 

DUST AND ITS DANGERS 

Germs. — Dust and dirt contain millions of tiny organ- 
isms which are called germs, microbes or micro-organisms. 
They are classed as yeasts, molds, and bacteria. They are 
so small that they can only be seen by the aid of a powerful 
microscope, yet they are always floating about in the air, 
in the water, in our food, on our clothing and on the bodies 
of both men and animals. Many of these germs live in our 
mouths and under our nails. 

Uses. — Some of these organisms are useful, such as the 
yeast plant in making bread ; others cause our food to spoil ; 
and others cause disease, such as typhoid, diphtheria, and 
tuberculosis. 

Growth. — Germs grow rapidly in dark, damp, unclean 
places, therefore, it is necessary to keep ourselves and our 



surroundings as clean as possible in order to destroy them 
or prevent their growth. 

Disinfectants. — Anything which destroys these organ- 
isms is called a disinfectant. There are many ways of de- 
stroying germs, but fresh air, sunshine and cleanliness are 
called natural disinfectants and are the most valuable. 

SWEEPING 

Care of Floors. — A long handled soft brush is best for 
sweeping polished floors. A broom covered with a bag made 
of soft cloth, such as Canton flannel, is a good substitute for 
a brush. If the cloth is dampened slightly or oiled it will 
collect the dust better. 

Carpets. — Small pieces of newspaper may be dampened 
and sprinkled over the carpet. A cloth wrung out of warm 
water to which one tablespoon of ammonia to one gallon 
of water has been added will remove dust and brighten 
carpets. A carpet sweeper may be used in the center of 
the room after the sides are brushed. 

A good vacuum cleaner is most desirable in removing 
dust and dirt. 
Method. 

1. Sweep from the edges of the room toward the center. 

2. Sweep with short strokes, keeping the broom close 
to the floor ; this keeps the dust from flying. 

3. When the dust has been gathered in one spot, take 
it up with a short broom and dust pan. Burn at once. 

4. Always sweep a floor before washing or scrubbing it. 
Note. — Before beginning to sweep, see that no food is 

left uncovered in the room. 
Care of Brooms and Brushes. 

1. In using a broom alternate first one side and then 
the other so that it wears evenly. 

2. Brooms should be washed in hot soapy water once a 
week to keep them in good condition and make them last 
longer. 

3. When not in use the broom should be hung up. 

4. Do not wet the tacks or wires in a broom as they 
will rust and break. 

5. In washing brushes use cold water, as hot water 
softens the glue with which the bristles are fastened. 

9 



DUSTING 

The object of dusting is the removal of dust from the 
house. 

After sweeping allow some time for the dust to settle. 

Dust the woodwork, furniture and movable articles with 
a soft cotton cloth. Cheese cloth makes good dusters. 

Method. 

Spread the cloth and gather the dust into it folding as 
you work. When there are no articles to be injured by 
moisture the cloth may be slightly dampened as it will hold 
the dust. 

Care of Dust Cloths. 

Dust cloths should be washed each time after using. 
Wash in hot, soapy water, scald, rinse, and dry in the sun if 
possible. 

THE REFRIGERATOR AND ITS CARE 

The care of the refrigerator is of great importance. It 
must be regularly and thoroughly washed with hot water in 
which a piece of washing soda has been dissolved. 

Daily Care. 

1. Have perfect order at all times. 

2. Keep the inside of the food chamber dry. 

3. See that no food remains in refrigerator long enough 
to spoil. 

4. Empty the pan holding melted ice at least once a day. 

5. No hot food should be put in the refrigerator. 

6. No food with a strong odor should be put in the re- 
frigerator unless tightly covered. 

Weekly Cleaning. 

1. Clean refrigerator thoroughly at least once a week. 

2. Wash shelves and racks with hot soap suds or with 
sal-soda solution and rinse with clear hot water. Dry them 
in the open air or by the fire : sunlight is best. 

3. Wash the food chamber in the same way. 

4. Clean grooves and corners with a skewer, and run a 
wire with a cloth twisted around it down the waste-pipe. 
Rinse the pipe with hot sal-soda solution. Wipe the refrig- 
erator dry ; if possible, let it remain open for an hour : better 
still, sun it for as long as you can. 

10 



Note. — The best refrigerators are made with movable 
shelves and separate compartments for the different foods, 
thus minimizing the possibility of one food flavoring an- 
other. 

Caution. — Never put any food wrapped in paper or good 
china dishes containing food in the refrigerator. 

SINK AND WASTE PIPE AND THEIR CARE 

1. Neglect of the sink causes bad odors, attracts water 
bugs and roaches, and not infrequently produces disease. 
Keep it at all times free from scraps. 

2. After the dishes have been washed, or after the 
sink is unused for several hours, wash it, using scrubbing 
brush and sapolio. Wipe the wood-work and tiling. Wash 
strainer, soap-dish and other sink utensils. Wash the cloth. 
Scrub the draining board, and rinse the sink. 

3. Waste pipe and trap must be kept as free as possible 
from deposits of grease. After pouring down very greasy 
water pour down boiling water, that the grease may not 
cool and settle on the sides of the waste pipe. Do not for- 
get that sink, waste and drain pipes are intended for the 
passage of water only ; not for bits of paper, burnt matches, 
dough, sand, etc. A very little carelessness in this respect 
may lead to a large plumber's bill. 

PLUMBING 

The sink, waste pipes, and water pipes will last indefi- 
nitely and give good service if properly cared for. The water 
pipes need no special care. The faucets should be used 
properly to give satisfaction. Be sure that no parts of the 
faucet are loose. If the handle becomes loose, the screw 
which is sometimes at the top of the spindle may be 
tightened; if the faucet leaks, it probably needs a new 
washer. By closing the main valve in the water pipe for 
the house, or the secondary valve which is sometimes found 
in the pipe under the sink, the water may be shut off and 
the faucet taken apart and fixed. In general no one should 
attempt to repair the faucet unless he is familiar with its 
mechanism. A plumber should usually be summoned. 
Spring faucets should be repaired only by those skilled in 
such work. 

The drain pipe from the sink needs special care. This 

11 



pipe is connected with the sewer through the soil pipe of 
the house. In the line to the sewer are at least two traps, 
one immediately under the sink and at least one other be- 
fore the pipe enters the sewer. This latter trap is not eas- 
ily accessible, but is large and seldom gives trouble. The 
purpose of these traps is to prevent sewer gas from coming 
back into the house. They are so built that water stands in 
a bend in the pipe in such a way as to prevent the passage 
of gas through the pipe. If the plumbing is properly in- 
stalled, these traps cannot be emptied by anything done at 
the sink. 

Grease and similar particles of dirt will, if allowed to 
flow down the sink drain, gradually stop up the trap. If a 
small amount of water containing grease flows into the trap, 
the water becomes chilled and the grease solidifies in the 
trap. Dirt sticks in this grease until finally the passage is 
closed. Great care should be used to prevent the entrance 
of grease in any form into the drain. 

If the trap becomes clogged, it may be cleaned by re- 
moving the cleaning-out plug, found at the bottom of the 
ordinary S or U trap under the sink, removing obstruction 
by means of the wire. The plug should then be carefully 
replaced. This can be done without calling in the plumber, 
though it is a disagreeable and dirty task. If properly cared 
for, the trap should not become clogged oftener than once 
in three years. The diagram below shows a section of the 
sink and drain pipes. "A" indicates a deposit of grease 
and dirt. 




Observance of the following rules will assist in keeping 
the trap clean: 

1. Avoid pouring grease or greasy water into the sink. 
If grease has been poured in, a quantity of hot water should 
be poured down the drain immediately. 

2. Chemicals should not be poured down the drain in 
an endeavor to clean it ; most of these are useless and some 
positively harmful. 

3. A rather fine strainer placed over the drain will be 
useful in catching small particles which might otherwise 
clog the pipe. 

4. If anything goes wrong with the faucets, the trouble 
should be fixed by someone who understands how to do the 
work. Never use a wrench on the faucets to tighten them, 
if they leak. 

DISH WASHING 

Preparation. — Prepare the dishes by scraping and neatly- 
piling articles of a kind together. 

Wipe greasy dishes with soft paper. 

Soak in cold water dishes which have been used for milk, 
eggs and starchy foods. 

Soak in hot water dishes which have been used for 
sugary substances. 

Make ready two pans, the dishpan half full of hot soapy 
water, the rinsing pan half full of clear hot water. 

Place the soiled dishes near the washpan and put in only 
one or two articles at a time. 

Order of Work. — 1. Glassware. 2. Silver. 3. Cups 
and saucers. 4. Plates and larger dishes. 5. Cooking 
utensils. 

General Directions. 

Rinse all dishes, except glass and silver, in clean, hot 
water. Drain. Wipe dry with clean tea towels. 

Glass and silver are brighter if wiped directly from clean 
hot suds. 

Put glasses into hot water sidewise to prevent uneven 
expansion of glass which causes them to crack. 

The handles of knives if wood, bone, ivory, or pearl, 
should not be put into the water as they are liable to split. 
Wipe with a wet cloth and then dry them. 

13 



Do not wet the cogs of an egg beater. 

Wash and dry dishpans. 

Care of Tea Towels and Cloths. — Tea towels and cloths 
should be washed and rinsed each time after using, scalded 
often and dried out of doors if possible. 

HOW TO SCRUB BOARDS AND TABLES 

1. Carefully remove all bits and wipe the table or board. 
Wet the brush and rub the sapolio on it. Scrub with the 
grain of the wood. 

2. Wash off the suds, rinse and wring the cloth and 
wipe the board as dry as possible. 

3. Grease spots on unfinished wood are removed by 
covering them with borax or ammonia, allowing it to stand 
a few hours, then rinsing with clear water. 

CARE OF BREAD BOX OR CROCKS 

1. Scald the bread box or crock and dry it thoroughly 
before putting the freshly baked bread into it. Every day 
remove all the bread crumbs from it. 

2. Always allow the bread to get perfectly cold after 
baking before putting it away, as it is liable to become 
mouldy and sour. 

CARE OF THE GARBAGE PAIL 

1. Scrub inside and outside of pail once every day. 

2. Put it in the sun if possible. 

3. Best plan is to have no pail, but burn the garbage 
every day. 

4. Have a bright fire and keep all the drafts open. 

5. In this way your back yard will always look much 
neater. 



14 



CHAPTER II 



HEAT AND FUEL 

Artificial heat for household purposes is obtained by- 
rapid combustion or chemical union of oxygen in the air 
with carbon and hydrogen found in fuel. Fuels most widely 
used in this country are coal, gas and kerosene, although 
wood is used where it is abundant. Electricity is generated 
from coal except in communities where the current is de- 
rived from falling water. It is still rather an expensive 
method of cooking. 

Coal. — Coal is of two kinds, anthracite (hard) and bi- 
tuminous (soft). Hard coal is a cleaner fuel but is more 
expensive than soft because the supply is smaller. Good 
hard coal may be recognized by its glassy, black surface. 

Coke. — Coke is the solid substance remaining after gas 
has been made from certain kinds of coal. It is light, burns 
brightly, but the fire has frequently to be replenished. 

Natural gas is used in those communities where it oc- 
curs. 

Coal Oil. — Coal oil sometimes oozes from crevices in 
rocks but is more often procured by boring into solid rock. 
Crude oil yields many valuable products. Kerosene is the 
substance useful as a fuel and for giving light. It is useful 
in communities where gas is not available. Gasoline is also 
useful, but much more dangerous to use as it explodes 
quickly. Wood alcohol is used with the chafing dish. 

Cooking Apparatus. — In the past the open fire place for 
cooking was used with either wood or coal as fuel. This per- 
mitted most of the heat to pass up the chimney or radiate 
into the room. Brick ovens to confine the heat were the 
earliest inventions for saving fuel. The oven was lined with 
brick and a fire built inside allowed to burn out. The coal 
and ashes were removed and the food to be cooked placed 
within as soon as it had cooled sufficiently. These ovens re- 
mained hot sometimes for a day. 

Our modern stoves are perfected with the idea of saving 
fuel. The modern gas stove has asbestos lining and air 

15 



spaces to retain the heat and permit circulation. Two ovens 
are usually heated by the same set of burners. The heat of 
the oven burner is also used for toasting and broiling under- 
neath on a movable rack. The oven burners are lighted by 
a pilot or leader burner. The top burners are lighted with 
match direct. The top of stove and burners are removable 
and consequently easily cleaned. 

The gas burner has an opening in the pipe near the stop 
cock which admits air that it may mix with the gas and 
burn with a blue flame. If there is not enough air the flame 
burns yellow and smokes. If there is too much air, there is 
a roaring sound and the flame burns in the air mixer, mak- 
ing a yellow flame and disagreeable odor. Keep these air 
passages free of dirt and grease by daily cleaning. 

MANAGING A GAS STOVE 

Lighting. — Be sure there is no escaping gas. To light 
the top burners, strike the match, turn on the stop cock and 
touch the match to the side of the burner. For lighting the 
oven use the pilot light. Open both the oven doors to allow 
any leaking gas to escape. Light match, apply to pilot light, 
turn on back and then front burner. Turn out the pilot 
light. 

The oven burners should be lighted from 5 to 10 minutes 
before the oven is wanted and later lowered, depending up- 
on the food to be cooked. 

When toasting or broiling is desired light the burners 
before using so that the iron burners may become hot, too. 
as this helps to brown quickly. 

All burners should be removed if holes seem clogged and 
be boiled out in a solution of washing soda (2 T to a gallon 
of water). 

CARE OF COAL RANGE 

To have a fire you must have besides fuel air to make 
it burn. In gas and oil stoves the air supply is regulated 
by the makers. In coal or wood ranges or cook stoves you 
must regulate it by means of dampers. 

The important dampers are: 

1. Damper in ash pit which lets in the air which pas 
through fuel box making fire burn. 



2. Damper over fire controlling air to flow in above the 
fire. 

3. Oven damper which switches the current of hot air 
around the oven instead of letting it go by the shorter path 
up the stovepipe. 

4. Check draft damper in stovepipe just above the 
range. This is not always found and is less important than 
the rest. 

5. Stovepipe damper which checks heat from escaping 
up the chimney. 

Make Your Fire the Right Way. — To make a fire in a 
range, whether coal or wood, close all dampers of the stove 
and shake the fire-box to free it from ashes, dust, and 
clinkers. Take off the lids over the fire-box, place crumpled 
paper in the fire-box, arrange kindlings over and around it 
so that air can pass freely between them, and put on a 
small shovelful of coal. Light the paper, open dampers — 
ash pit damper, oven damper, stovepipe damper — and put 
on lids. When the coal glows red, a little more coal should 
be added, and when the fire is burning well, the fire-box may 
be filled. If wood is used as fuel, put on a few sticks at a 
time. 

Learn to Manage the Fire. — By the proper use of the 
dampers the fire can be controlled and the heat regulated. 

1. The damper in the ash pit. This should always be 
kept open when the fire is burning as it is the best source of 
air for the fire. Close it only when you dump the grate and 
when the fire is banked to keep it for some time. However, 
if there is no stovepipe damper, the damper in the ash pit 
must be closed to check the draft when the fire burns too 
hard. 

2. The damper over the fire. Close this when you are 
starting a fire. If the fire burns too rapidly so that the 
flames are long enough to reach the back row of lids, open 
this damper a little bit. This will shorten the length of the 
flame and give you more heat. If you open this too much 
it may cool the oven. 

3. The oven damper. When this damper is closed the 
flames and smoke and hot air are forced to pass around the 
oven to heat it and then afterwards they escape up the 
chimney. When the damper is open they pass directly up 

17 



the chimney. As soon as the fire is burning well, close this 
damper so that the oven will be heated. This will keep the 
oven so that you can make it very hot quickly by adding 
extra fuel and will warm your room if the oven door is left 
open. With this damper closed you will use much less fuel 
than by allowing the heated air to take the shorter path up 
the chimney. 

4. The check draft damper in the stovepipe. It should 
be kept closed except when the fire is banked. 

5. The stovepipe damper. This is a most important 
damper. It can control the amount of fuel burned, as the 
more slowly the hot air passes up the pipe, the more slowly 
the fire burns. A great deal of the fuel sometimes merely 
furnishes heat that escapes up the chimney. Check this 
escape of heat and burn less fuel by using the pipe damper. 
If your fire is burning too hard, instead of closing the 
damper in the ash pit, close the one in the pipe, for it checks 
the fire much more effectively than the other damper. 

If your oven does not heat even with the oven damper 
closed, it is probably because the air carried around the oven 
has been pulled through the fire so fast that it has not been 
thoroughly heated itself and can not heat the oven. Close 
the pipe damper. 

Keep Your Range Cleaned Out. — If the fire-box is 
clogged with ashes, air can not pass through the fuel to 
make it burn. If soot hangs on the stove lids, less heat can 
come through it. A layer of ashes over the top and under 
the oven keeps it from heating quickly. 

Banking the Fire. — It is an economy to keep a hard-coal 
fire over from day to day, especially if the range is used as 
a source of heat for the room. As a rule a wood fire is hard 
to keep over but the hard-coal fire can be easily kept. In the 
evening rake out the ashes, put coal on. and open the 
dampers until the fresh fuel is burning well. Put on coal 
until the fire-box is almost full and close all the dampers 
except the check draft damper in the stovepipe. 

Think of the Fire When You Select the Food to Cook.— 
If you keep a slow fire in your range all day to supply heat 
for the room, select foods that require long slow cooking. 
Baked beans or peas, roasts and puddings can be baked in 
the oven and cereals cooked in a double boiler on the back 

18 



of the stove. Avoid foods that require a very hot fire for 
a long time. 

Gas, Kerosene or Coal Oil, and Gasoline are economical 
for cooking if carefully used. Never mix two liquid fuels 
and never use gasoline in an oil stove, for each requires a 
special burner. Use all with care. 

Kerosene Stove. — A good type is the blue flame with 
wicks. The heat is intense from the blue flame and the 
cylinder around the burner prevents the escape of heat, 
carrying it upward. The wick should be rubbed off, or 
pinched off, not cut. Keep the stove continually cleaned 
with soap and water which will result in an odorless stove. 

Fireless Cooker. — Fireless cookers are constructed in 
such a way that little heat can pass in or out of them. The 
simplest form of fireless cooker is the hay box, simply a box 
stuffed with hay which with the air spaces between makes 
a non-conductor of heat. The hay is kept from scattering 
by covering with a tight cloth. Whatever is to be cooked 
is placed in water in a pan or pail, boiled a few moments, 
tightly covered and placed in the center of the hay. The 
box is tightly covered and the food allowed to remain with- 
in several hours. 

Other types of cookers are lined with non-absorbing ma- 
terial such as enameled metal which can be easily cleaned. 
These must have air spaces between to help retain heat. 
Different sized soapstones are furnished with these cookers 
which can be heated as hot as desired and placed inside to 
increase the heat. Of course, no cooker is so constructed 
that it retains all the heat and gradually the material inside 
becomes cold. 



19 



CHAPTER III 
MEASURING 



ABBREVIATIONS 




T stands for tablespoon 


t 


n 


teaspoon 


c " 


<< 


cupful 




spk " 


n 


speck 




min " 


a 


minute 




hr " 


a 


hour 




pt " 


a 


pint 




qt " 


<< 


quart 




oz " 


M 


ounce 




lb " 


a 


pound 




MEASURES 




3 t 




...equals 


1 T 


4 T 




M 


*4 cup or 1/2 gill 


2 gills 




<( 


1 c 


2 c 




<« 


1 pt. 


2 pt 




_- 


1 qt. 


4 qt_ 




" 


1 gal. 


2 gal 




- 


1 pk. 


4 c flour 




U 


1 lb. 


2 c granulated sugar. 





1 lb. 


2 c butter 




" 


1 lb. 


1 sq Baker's Chocolate 


?_- " 


1 oz. 


1 T liquid 




(< 


1 L > oz. 


16 T dry 




" 


1 cup 


12 T liquid 




(t 


1 cup 


1 T sugar 




(< 


1 •> oz. 


9 or 10 eggs 




it 


l"lb. 


Juice of 1 lemon __ 




" 


3 T 


Exact measurements are 


necessan 


* to insure the best 


results in cooking. 








Dry ingredients should be 


sifted before measuring. 


All materials should be 


measured level. 



20 



Measure dry then liquid ingredients. 

To measure a cupful or a spoonful of dry substance, heap 
the material on cup or spoon, lift it and level with a knife. 

To measure butter, lard, or any solid fat, pack solidly 
into a cup and level with a knife. 

For half a spoonful divide lengthwise. 

For one-fourth a spoonful divide the half spoonful cross- 
wise. 

For one-eighth spoonful divide the quarter diagonally. 

A speck is as much as will lie on the tip of a pointed 
knife. 

A cupful of liquid is all the cup will hold. 

A spoonful of liquid is all the spoon will hold. 



21 



CHAPTER IV 



FOOD AND ITS FUNCTIONS 

Elements and Compounds. — Some substances consist of 
but one thing, hence are called simple, such as iron, oxygen 
and carbon. A simple substance is called an element. 

Some substances are composed of two or more elements, 
as water. What two elements make up water? A sub- 
stance composed of two or more elements is called a com- 
pound. 

The most common elements are: 

1. Oxygen, an invisible, odorless gas which unites very 
readily with other elements to form compounds. 

2. Hydrogen is an invisible gas. It will burn and unites 
with oxygen to form water. 

3. Nitrogen is an invisible, incombustible gas. 

4. Carbon exists as an element in two forms — graphite, 
the "lead" in pencils, and the diamond. It enters into more 
compounds than any other element. It is contained in all 
organic substances, as is shown by their blackening (car- 
bonizing) when heated. 

The body of the human being, like the bodies of most 
animals and plants, consists of organs or parts. The special 
work of each organ is called its function. What is the 
function of the eye? Of the lungs? Of the stomach? Of 
a leaf? 

The various kinds of material composing the organs of 
the body are called tissues, bony tissue being found in the 
bones, nerve tissue in nerves, muscular tissue not only in 
muscles, but in the organs. 

The tissues of the body are made up of cells. These 
cells may be likened to the cells in the honeycomb or the 
bricks in the wall of a house. 

In the cells of the body many compounds are found, 
most of them being combinations of some or all of the fol- 
lowing elements: Carbon, hydrogen, oxygen, nitrogen. It 

22 



is estimated that oxygen forms two-thirds of the human 
body ; hydrogen, one-eleventh ; nitrogen, one-thirty-ninth. 

Food. — Since our bodies are composed of the elements — 
carbon, hydrogen, oxygen and nitrogen in different com- 
pounds — our foods to nourish the body should contain the 
same elements. We find that food does contain these ele- 
ments in various compounds. We divide the compounds 
into' groups, called the five food principles — proteins, car- 
bo-hydrates, fats, water, mineral matter. 

Proteins contain compounds of nitrogen, so are called 
nitrogenous foods. Proteins are absolutely necessary to life, 
as they are the only foods which can repair and build 
muscular and other tissue. Proteins are found in meat, 
fish, eggs, milk, cheese, peas, beans, lentils and grains. 

Carbohydrates are derived from vegetable sources, and 
include starches, sugars, cellulose and gums. They do not 
contain nitrogen. What do they contain? They yield heat 
and energy and may be changed into fat in the body. 

Fats and oil yield heat to body, and help to form fatty 
tissue. They are obtained from both animal and vegetable 
sources. They are composed of carbon and hydrogen, with 
less oxygen than carbohydrates. 

Water constitutes about two-thirds to three-fourths by 
weight of the human body. Water is necessary to soften 
and dissolve the food ; it carries food and dilutes the blood, 
helps to carry off the waste material, and by evaporation, 
keeps the body at the normal temperature, 98 degrees F. 
It also aids digestion and does important work in the body. 
It is composed of hydrogen and oxygen. We could not live 
without water. 

Mineral matter includes compounds of lime, potassium, 
sodium, iron, etc. Common salt, a kind of mineral matter 
familiar to all, is the only mineral added in pure form to 
our food. Mineral matter is necessary to life, to digestion, 
to the blood. It helps to form bones, hair, nails and teeth. 
The mineral matter of foods is supplied principally in juices 
of fresh meats, fish, fruits and vegetables, and whole grains. 

It has been very recently discovered that foods should 
not only to accomplish the things named above, but should 
supply a certain unknown substance before growth can 
occur. This substance not only promotes growth, but it 

23 



gives the body power to resist the entrance of disease. This 
"growth promoting," "disease resisting" substance is found 
in some of our foods. It is found most abundantly in milk, 
that is, in the fat of milk, and also in the leafy part of plants 
and in yolk of egg. The name "Vitamines" has been given 
to these growth producing agents. 

CLASSIFICATION OF FOODS 

(1. Protein or building foods are: 
Meat, milk, eggs, fish, cheese, peas, beans, 
lentils, peanuts, grains. 
2. Carbohydrates or heat, fat and energy 
producing foods are : 
Foods containing sugar. 
Organic Foods containing starch. 

Cellulose is the fibre or frame-work of all 
fruits and vegetables. It has no food value but 
is an aid to digestion. 

3. Fat or heat producing foods are: 
Oils and fats found in meat, milk, egg y 

grains, fruits, (olive,) nuts. 

4. Mineral Matter to build the hard tissues 
of the body, (bones, teeth), to regulate blood 
condition and assist in assimilating our other 
foods. 

Lime, salt, potash, etc. 
These are abundant in fresh fruits and veg- 
etables, in grains and also in milk and eggs. 

5. Water. 

REASONS FOR COOKING 

Food is Cooked: 

1. To make it more attractive. 

2. To make it more palatable. 

3. To develop flavor. 

4. To make it more easily digested. 

5. To kill germs. 



Inorganic 



24 



CHAPTER V 



WATER 



Water is a colorless, odorless, tasteless, transparent 
liquid. 

Composition. — Pure water is composed of two parts 
hydrogen and one part oxygen — H 2O. 

Sources. — 1. Rain. 2. Rivers. 3. Lakes. 4. Springs. 
5. Wells. 

Uses. 

1. To quench thirst. 

2. To regulate body temperature. 

3. To dissolve food and aid digestion. 

4. To carry food by means of the blood to all parts of 
the body. 

5. To carry off waste matter. 

6. The blood and other fluids of the body are composed 
largely of water. 

7. Water constitutes from two-thirds to three-fourths 
of the weight of the body. 

Kinds. 

1. Soft. Rain water is soft. 

2. Hard. As water passes through the earth it dis- 
solves mineral substances; such water is called hard. 

To Soften Hard Water. 

1. Slightly hard water may be softened by boiling. 

2. When the water is not softened by boiling a soften- 
ing agent may be added, such as borax, washing soda, am- 
monia, potash or lye. 

To Purify Water. 

1. Impure water is dangerous. 

2. Boil ten minutes. This destroys the bacteria but 
impairs the flavor. Pouring from one jar to another par- 
tially restores the flavor. 

25 



Cautions. 

1. Do not use water left standing in open vessels. 

2. Water standing in lead pipes any length of time 
may take up some of the lead, therefore it should be drawn 
off before using. 

3. Never use water drawn from the hot water faucet 
for cooking or drinking purposes, as hot water is more 
likely to take up the particles of lead, than cold. 

4. Freezing does not kill germs, it only checks their 
growth. 

5. Never use a well without having the water tested by 
an expert. 

6. Since water cannot under ordinary circumstances be 
made any hotter after it begins to boil, fuel is wasted in 
keeping up more fire than is needed to just keep the water 
at the boiling point. 

Temperatures. 

1. Boiling, 212 degrees F. Large bubbles appear on 
the surface, break and steam escapes. 

2. Simmering, 185 degrees F. Small air bubbles appear 
at bottom and sides of vessel. 

3. Scalding, 150 degrees F. Too hot for the fingers. 

4. Luke warm, 98 degrees F. Body heat. 

5. Tepid, 92 degrees F. 

6. Cold, 65 degrees F. 

7. Freezing, 32 degrees F. 



26 



CHAPTER VI 



BEVERAGES 

A beverage is any drink. All beverages contain a large 
percentage of water. 

Use freshly boiled water for making hot beverages and 
freshly drawn water for the cold beverages. . 

TEA 
Ingredients. 

4 t tea. 6 c boiling water. 

Method. 

Scald tea pot, put tea in and pour boiling water over it 
and allow to stand where it will keep warm three minutes. 

ICED TEA 

Prepare a small amount of strong tea using 4 t to 1 c 
boiling water, strain, cool, dilute with iced water to the 
proper strength. Serve in glasses with one or two slices 
of lemon. 

COFFEE— (6 Cups) 
Ingredients. 

% c ground coffee V/2 c cold water 

5c boiling water 1 egg 

Method. 

Scald the coffee pot, mix the egg, coffee and cold water 
in it. Pour the boiling water over it and boil for 3 min. 
Allow to stand 5 minutes before serving. If not boiled, 
coffee is cloudy; if boiled too long a bitter flavor is de- 
veloped. A little cold water added at the last helps to clear 
the coffee. 

Left over coffee may be used if poured off the grounds 
immediately. Keep in a cool place until needed. Never re- 
heat coffee on the grounds. 

COCOA— (6 Cups) 
Ingredients. 

4 T cocoa 1 c water 

4 T sugar 1 qt milk 

27 



Method. 

Mix sugar, cocoa and water together and cook until 
smooth and thick, then add the milk gradually while stirr- 
ing, and bring the whole quickly to the scalding point. Re- 
move cocoa from the fire and beat with a Dover egg beater, 
then serve at once. 

CHOCOLATE 
Ingredients. 

1 oz. chocolate 2 T sugar 

i/2 c water 1 pt milk 

Method. 

Cook chocolate, water and sugar together until smooth 
and thick ; add milk and bring quickly to the boiling point. 
Serve with a spoonful of whipped cream on top of each cup, 
or marshmallows may be used instead of cream. 

FRUIT PUNCH 



Ingredients. 

1 lb. sugar 
4 lemons 
3 oranges 
3 qts. water 
1 c shredded pineapple 
Mix all together. Stir well. 



1 c tea 

1 c grape juice 

1 c canned fruit juice 

1 c cherries 

Serve cold. 



28 



CHAPTER VII 



FRUITS 



The mineral salts in fruits are especially valuable be- 
cause they are in a form in which the body can use them. 
Fruit, either fresh or cooked, is very desirable for break- 
fast. It often acts as an appetizer aside from its food value. 
Fruit is a desirable dessert after a heavy meat dinner. It 
is not expensive if it is used when in season. 

FRESH FRUIT 

Methods of Preparing and Serving 

ORANGES— (For breakfast) 
Method. 

Carefully wiped. Cut in half the round way of the fruit. 
May be sugared or not. 

For Desserts. — Wipe, remove the skin, remove all the 
white membrane. Separate the sections, removing the 
membrane between sections. 

They may be sliced crosswise very thinly instead of di- 
viding into sections, removing the seeds, if any, sugared 
and chilled. 

GRAPE FRUIT 
Method. 

1. Wash and wipe carefully. 

2. Divide into halves, cutting the round way. 

3. Remove the seeds. 

4. Remove the core. 

5. Separate the sections by cutting between them. 

6. Cut between the sections and the rind so that the 
sections can easily be lifted out. 

7. If liked sweetened they should be sugared and set 
to chill for several hours. 

Note. — A sharp pointed pair of scissors kept especially 
for this purpose, or a sharp pointed knife, will do the work 
of preparing as well as the regular grape fruit knife. 

29 



GRAPES 
Method. 

Should be looked over and imperfect ones removed, then 
washed, allowed to drain and dry. Chill before serving. 

BANANAS 
Method. 

Should be ripe. The part of the fruit which has been at- 
tached to the stalk should be removed before serving as the 
skin is often torn at this part and the fruit pulp exposed to 
dust and soiled hands. 

MELONS— (Canteloupes) 
Method. 

1. Should be washed and dried. 

2. Cut into halves crosswise and the seeds removed and 
either chilled in the refrigerator or filled with broken ice. 

MELONS— ( Wat ermelons ) 
Method. 

Should be chilled thoroughly, then washed, dried and di- 
vided into triangular pieces. 

DRIED FRUITS 

General rules for cooking dried fruits. 
Method. 

1. Wash fruit thoroughly in several waters. 

2. Cover with cold water and soak several hours or 
over night. 

3. When ready to cook drain water from fruit, strain 
through cheese cloth, add it to the fruit and cook slowly 
until fruit is tender. 

4. Add sugar if needed and cook until syrup is some- 
what thickened. 

COOKED FRUITS 

RHUBARB SAUCE 
Ingredients. 

1 lb. rhubarb (tender 1 c sugar 

stems) 2-3 c water 

Method. 

1. Wash rhubarb thoroughly. 

30 



2. Place the stem on a cutting board, with a sharp 
knife cut through the skin, making pieces about an inch 
and a half long. Turn the stem as you cut so that the skin 
does not tear off in shreds. 

3. Place in granite kettle, add the water, cover and cook 
until rhubarb begins to soften. 

4. Add sugar and cook uncovered until juice boils rap- 
idly. 

Note. — If rhubarb is wanted without the juice, prepare 
as above; place in casserole with no water, cover and bake 
until rhubarb is tender, add sugar, cook until sugar dis- 
solves. 

BAKED APPLES (1) 
Ingredients. 

6 Greening apples Butter 

2-3 c sugar Water 

% doz. large cinnamon Marshmallows 

drops (Red Hots) 

Method. 

1. Select perfect apples. 

2. Wash, remove stem and blossom. 

3. Carefully make a cavity and remove core and seed. 

4. Place in baking dish. Fill the cavity with sugar; 
place small lump of butter and one cinnamon drop on top 
of each apple. 

5. Fill baking dish one-third full of water, bake in 
moderately hot oven until apples are soft. 

6. Just before removing from oven place one marsh- 
mallow on each apple and allow to melt and brown slightly, 
basting with the liquid in baking dish. 

BAKED APPLES (2) 
Ingredients. 

6 tart apples Butter 

2-3 c sugar Nutmeg 

Water Flour 

Method. 

1. Wash and pare apples. 

2. Cut in halves and core. 

31 



3. Place in baking dish, cover with sugar, dots of but- 
ter and a dash of nutmeg; dredge lightly with flour. Pour 
water in pan so that some juice may be formed. 

4. Bake in a moderately hot oven until apples are ten- 
der. 

APPLE PRESERVE 
Ingredients. 

3 large apples (sweet or 1 c sugar 
not) 3 T water 

Method. 

1. Wash, pare, quarter and core the apples. 

2. Cook sugar and water until it spins a thread when 
dropped from spoon. 

3. Then cook the apples in this syrup until they are 
somewhat clear and glazed. 

APPLE SAUCE 
Ingredients. 

6 tart apples ] •_> c water 

Ya c sugar nutmeg 

Method. 

Pare, core and slice apples, put into a porcelain or earthen 
kettle with the water, and cook until soft, add sugar and 
nutmeg, mash, and if preferred, put through a colander. 

FRIED APPLES 
Ingredients. 

10 apples \ 2 c sugar (if apples are 

3 T butter or bacon fat tart) 

3 T flour 
Method. 

1. Wash apples, cut in thin slices, sprinkle flour over 
apples. 

2. Put fat into hot skillet, add floured apples, add sugar, 
cook until tender and apples are light brown. 

CRANBERRY JELLY 

Ingredients. 

1 qt. cranberries lLj c water 

2 c sugar 

29 



Method. 

1. Pick over and wash cranberries. 

2. Put into a stew pan with water and boil until soft. 

3. Strain, add sugar and cook. 

4. Turn into mold or glasses, which have been pre- 
viously wet with cold water. 

CRANBERRY MARMALADE 

Make in the same way as cranberry jelly, but do not 
strain. 



33 



CHAPTER VIII 
VEGETABLES 



CLASSES OF VEGETABLES 

Different parts of vegetable plants are used for food, 
and these may be arranged in classes as follows : 

Tubers, or the enlargements of underground stems. 
Examples: White potato, artichoke. 

Roots. — Examples: Sweet potato, beet, carrot, radish, 
parsnip, turnip, oyster-plant. 

Bulbs. — Examples: Onion, garlic. 

Stems. — Examples: Asparagus, celery, chives, rhubarb. 

Leaves. — Examples: Lettuce, spinach, watercress, cab- 
bage, mustard, Swiss chard, beet and turnip tops, kale, 
dandelion. 

Flowers. — Example : Cauliflower. 

Fruits. — Examples: Corn, pea, bean, tomato, squash, 
cucumber, eggplant, pumpkin and peppers. 

Seeds. — Peas, beans, lentils, corn. 

TIME TABLE FOR BOILING VEGETABLES 

The time for cooking depends on the age of the vege- 
tables. 

Asparagus (young) 20 to 30 mm. 

Asparagus (old) 30 to 60 min. 

Beans (string) 1 to 2 hrs. 

Beans (shelled) li -j to 2 hrs. 

Beets (young) 30 to 50 min. 

Beets (old) 3 to 5 hrs. 

Cabbage (old) 2 to 2% hrs. 

Carrots 20 to 30 min. 

Cauliflower 25 to 55 min. 

Green Corn 10 to 15 min. 

Dandelions 2 to 214 hrs. 

Onions 40 to GO min. 

Parsnips 1 to 2 hrs. 

Peas 15 to 20 min. 



Potatoes 25 to 40 min. 

Potatoes (sweet) 30 to 55 min. 

Spinach and other greens 20 to 60 min. 

Squash (summer) 20 to 55 min. 

Squash (winter) 1 to lVo hrs. 

Turnips 40 to 60 min. 

Vegetables are chiefly valuable for the pure water and 
mineral matter they contain, which act as a tonic to the 
system. They contain also cellulose or wood fibre, which 
is useful in stimulating the intestines so that their con- 
tents are kept constantly moving. Some vegetables contain 
starch, sugar and other substances. Peas, beans and lentils 
are tissue builders and may be used as meat substitutes. 

Sweet juiced vegetables, as peas, beans, etc., should be 
cooked in just enough water to cover, with the exception 
of greens, which require a very small amount of water. The 
water should be boiled down and served with the vegetables 
or used as a basis for cream sauce. 

Strong flavored vegetables, as cabbage, onions, etc., 
should be cooked in a large quantity of water, with the 
cover off. They should be put in fresh water when half 
done. Vegetables cooked in this manner lose some of the 
mineral salts but a milder flavor results. Crisp, tender veg- 
etables are eaten raw. They should be washed in cold 
water to freshen and remove insects and dirt. Thoroughly 
dry in a soft cloth and place in ice box to cool, wrapped in 
a cloth or paper sack. 

GENERAL RULES FOR COOKING 

1. Wash thoroughly. 

2. Pare, peel or scrape if skins must be removed. 

3. Soak in cold water until ready to cook. Cauliflower, 
cabbage and greens should be soaked in salted water to rid 
them of insects. 

4. Cook in freshly boiling salted water until tender, 1 t 
to 1 qt water. 

5. Drain off the water, shake over fire, serve hot with 
seasoning or sauce as desired. 

Water in which the vegetables are cooked is called vege- 
table stock and may be used as basis for soups or sauces. 

35 



STARCH 

Starch is a white glistening powder. It is found in the 
vegetable kingdom and most abundantly in cereals, tapioca, 
nuts and vegetables. 

Starchy foods must not be eaten by themselves but 
should be combined with foods that build and repair tissue. 

We learn by experiments with starch that: 

1. Cold water separates the starch grains. 

2. If cold water is mixed with starch first, and boiling 
water added a smooth paste is formed. Boiling water swells 
and softens starch grains. 

3. Boiling water poured on dry starch forms a lumpy 
mixture. 

4. Starch mixed with sugar before adding boiling 
water separates the starch grains and forms a smooth paste. 

5. Starch mixed with melted fat before adding boiling 
liquid separates the starch grains and forms a smooth mix- 
ture. 

Digestion of Starch. 

All foods containing starch must be thoroughly cooked 
in order to prepare them for digestion. 

The digestion of starch begins in the mouth where it 
is changed into a soluble substance called dextrine (a 
sugar). All starch must be changed into a soluble sugar 
before it can be absorbed and used in the body as food. 

POTATO 

Potatoes contain more than three-fourths water and 
nearly one-fifth starch, also small amounts of protein and 
mineral salts, also woody fibre. 

Potatoes should be stored in a cool, dry place. 

Potatoes, if pared before boiling, lose much of the food 
value during cooking. Most of the mineral matter lies just 
beneath the skin. 

Old potatoes are improved by soaking in cold water for 
an hour before cooking. 

Baked potatoes are more easily digested than boiled po- 
tatoes. 

36 



Potato Experiments. 

Wash potato. Grate into a cheese cloth placed over a 
bowl. Squeeze the liquid from the pulp. Note the contents 
of the cloth. It contains the woody fibre or cellulose and 
some of the starch grains and mineral matter. When the 
hands dry hold them in the sun and note the little glisten- 
ing starch grains. 

Heat the water which was squeezed out of the potato. 
It becomes thick and changes to a clearer, less cloudy 
liquid. This indicates the presence of starch. 

BOILED POTATOES 

Follow the above directions for cooking vegetables. 
When done, drain off every drop of water and shake over 
the fire until dry. 

MASHED POTATOES 

1. Mash or rice hot boiled potatoes and season, adding 
3 T butter, 1 t salt-, a few grains of pepper and one-third c 
milk to five medium sized potatoes. 

2. Beat until creamy and pile lightly in a hot dish. 
Serve hot. 

POTATO SOUFFLE 
Ingredients. 

2 c mashed potatoes Salt if needed 

(sweet or white) 2 t onion juice plus pulp 

1 egg for white potato if de- 

I T butter melted in 14 c sired 
warm milk 

Method. 

1. Add butter to warm milk and add to potato. Beat 
well. 

2. Separate yolk from white of egg. Beat yolk and add 
to potato mixture. Add onion. 

3. Beat white of egg until stiff. Fold into potato mix- 
ture. 

4. Bake in moderate oven until puffed and brov/n. 
Serve at once. 

Yolk of egg may be omitted if desired. 

37 



BAKED MASHED SWEET POTATOES AND 
MARSHMALLOW 

6 medium sized sweet po- 1 T sugar 

tatoes 8 marshmallows 

2 T fat 
Scrape and wash sweet potatoes. Cook until tender in 
boiling salted water. Run through a colander. Add fat 
and sugar. Bake with marshmallows on top until marsh- 
mallows are slightly brown. 

CREAMED POTATOES 
Ingredients. 

2 T butter 1 c milk 

2 T flour % t salt 

few grains pepper 2 c diced potatoes 

Method. 

Make white sauce and add potatoes. Re-heat and serve. 
May be garnished with parsley. 

BAKED POTATOES 

1. Select smooth, medium sized potatoes. Wash thor- 
oughly and bake in a hot oven until soft. 

2. Break open to allow steam to escape. 

Note. — To find out if potatoes are soft, take each one in 
a cloth and press it. Do not stick fork into the potatoes 
while they are baking. Baked potatoes are easily digested. 

BAKED STUFFED POTATOES 
Ingredients. 

1 potato 1 •_> T hot milk 

1/3 T butter 1 3 egg white, well beat- 

spk salt and pepper en (may be omitted) 

Method. 

1. Prepare potatoes for baking. 

2. Bake in hot oven 40 minutes, or until soft. 

3. Remove from oven, cut a slice from the top and 
scoop out the inside. 

4. Mash and add butter, salt, pepper, milk and 
white. 

5. Refill the skin and bake 5-S minutes in a very hot 
oven. 

38 



ESCALLOPED POTATOES 

Wash, pare and cut potatoes in thin slices. Put a layer 
in buttered baking dish, sprinkle with salt and pepper; 
dredge with flour and dot over with one-half tablespoonf ul 
butter ; repeat. Add hot milk until it may be seen through 
top layer ; bake one hour, or until potatoes are soft. 

LYONNAISE POTATOES 
Ingredients. 

3 T butter spk salt and pepper 

1 small onion 3 potatoes (cold boiled) 

Method. 

1. Put butter into a frying pan ; when melted add onion 
(cut in thin slices) ; cook 2-3 minutes. 

2. Add potatoes, sliced, season with pepper and salt 
and saute a light brown. 

Note. — Sprinkle with finely chopped parsley if desired. 

POTATOES DELMONICO 
Ingredients. 

1 c white sauce 14 c cracker crumbs, 

2 pt cold boiled potatoes moistened with 1 T 
(diced) melted butter 

1/2 c cheese 
Method. 

Put potatoes, cheese and sauce, two layers of each, in 
buttered baking dish, cover with crumbs and bake fifteen 
minutes. 

POTATOES AU GRATIN 

Omit cheese and bake with buttered crumbs on top in 
proportion of % c melted butter to 1 c sifted cracker crumbs. 
Stir with fork. 

GLAZED SWEET POTATOES 

Wash and pare six medium-sized potatoes; cook 10 
minutes in boiling, salted water; drain, cut in halves 
(lengthwise) , put in a buttered pan. Make a syrup by boil- 
ing 3 minutes, V2 c sugar and 4 T water; add 1 T butter. 
Brush potatoes with syrup and bake 15 minutes, basting 
twice with remaining syrup. 



STUFFED PEPPERS 
Ingredients. 

6 green sweet peppers U c bread crumbs 

1 onion finely chopped 1/3 c water or meat stock 
i/2 c cooked meat finely salt and pepper to taste 

chopped or flaked fish 14 c buttered crumbs 

2 T butter substitute 

Method. 

1. Wash peppers., cut a slice from the stem end and 
take out the seeds. Drop the peppers in boiling water and 
cook 15 minutes. 

2. Melt the fat, add the onion and cook 3 minutes, add 
the meat, bread crumbs, liquid and seasonings. Fill the 
peppers with the mixture. Cover with buttered crumbs and 
bake 10 minutes in a hot oven. 

CORN A LA SOUTHERN 
Ingredients. 

1 can corn Ho T melted butter 

2 eggs 1 pt scalded milk 
1 t salt 2 T sugar 

i/ 8 t pepper 

Method. 

1. Add the eggs, slightly beaten, to the corn. 

2. Add salt, pepper, butter, sugar and scalded milk. 

3. Turn into a buttered dish and bake in a slow oven 
until firm. 

CREAMED BEETS 
Ingredients. 

1 pt cooked beets *4 c vinegar and water 

1 T flour 2 T sugar 

2 T fat 1 - 2 t salt 

I4 c cream 
Method. 

1. Heat beets (diced) in a double boiler. 

2. Add vinegar, sugar and salt. 

3. Rub fat and flour to a paste and add to above, cook- 
ing all 20 minutes. 

Just before ready to serve add cream. 

CREAMED PEAS 
Ingredients. 

2 c boiled peas % c medium white si 

40 



Method. 

1. Drain boiled peas. 

2. Add white sauce and serve. May be served on toast 
or in croustades. 

Note. — Canned peas are often drained, rinsed and 
heated in fresh water and served in this way. 

CREAMED CELERY 

Wash, scrape and cut the outside celery stalks in one- 
inch pieces, cook in boiling water until tender. Drain and 
use one-half cup of this water and one-half cup of milk to 
make a white sauce, add the celery to the white sauce. 

BOILED SPINACH 

1. Cut off roots, stem and poor leaves, wash in several 
waters, to be sure it is free from all sand. 

2. Cook in its own juices, heating it gradually till these 
are drawn out. 

3. Season with salt, pepper and butter, garnish with 
slices of hard-cooked eggs. 

Note. — Rather old spinach should be cooked in water 
and drained. 

BOILED TURNIPS 

Wash and pare turnips, cut in slices or cubes and cook 
in a large quantity of boiling, salted water until tender. 
Drain, dry thoroughly. They may be mashed and seasoned 
with butter, salt and pepper or served with white sauce, 
1 c white sauce to 2 c turnips. 



41 



CHAPTER IX 
VEGETABLE SOUPS 



BAKED BEAN SOUP 


Ingredients. 




3 c cold baked beans 


2 T butter 


3 pints water 


2 T flour 


2 slices onion 


1 T pepper sauce 


2 stalks celery 


Salt 


1 pt tomato juice and pulp 


pepper 


Method. 




1. Cook beans, water, onion 


and celery in saucepan ; 


simmer one-half hour. Put through coarse sieve, add to- 


mato sauce, season and bind with butter and flour mixed 


together. 




VEGETABLE 


SOUP 


Ingredients. 




1 c cubed carrots 


3 qts water 


1 c cubed celery 


!_i c butter 


1 c cubed turnip 


2 T fiour 


2 c cubed potato 


1 T chopped parsley 


1 c chopped onion 


1 T salt 




1 -_• t pepper 



Method. 

1. Cook the cubed vegetables, except the potato, in half 
the butter until slightly browned. 

2. Add potato, cook 2 minutes, add the onion and water 
and simmer 30 minutes. 

3. Mix remainder of butter with flour, add to first mix- 
ture. Cook 30 minutes and add parsley. 



42 



CHAPTER X 
CEREALS 



The cereals are wheat, oats, rice, barley and other grains. 

Cereals for home use should be purchased in small 
quantities and kept in glass jars. Two or three kinds should 
be kept on hand to avoid the monotony of serving the same 
one every morning. 

Cereals, being largely starch, must be cooked in several 
times their bulk of water, that the starch cells may be thor- 
oughly cooked. 

CEREALS 
Reasons for Cooking. 

1. Softens the cellulose. 

2. Bursts the starch grains. 

3. Increases palatability. 

Methods of Cooking. 

1. Boiling in water or milk. Example: Rice. 

2. Steaming in water or milk. Example: Corn meal. 

3. Heat in oven. Example: Corn flakes. 

4. Toast. Example: Shredded wheat. 

Advantages of a Double Boiler. 

1. Longer and more thorough cooking. 

2. No burning. 

3. Eliminates stirring. 

General Rules for Cooking. 

1. Remove any foreign substances from cereal. 

2. Fill lower part of double boiler one-third full of 
water. Keep water rapidly boiling. 

3. Add cereal slowly to rapidly boiling, salted water in 
upper part of double boiler. Stir constantly until it thick- 
ens, cooking directly over Are. 

4. Place over boiling water to finish cooking. Rice is 
washed. Rice swells about three times its original bulk. 
There is a greater amount of food value in unpolished rice. 

43 



Amount 
of 

Cereal. Water. Salt. Time. 

1 c rolled oats 3 c It 30-60 min. 

1 c coarse oatmeal 4 c It 3 hrs. 

1 c granular cereals (except 

corn meal) 4-6 c It 30-60 min. 

1 c corn meal 6 c It 60 min. 

1 c rice— boiled I 8 c It 20-30 min. 

1 c rice — steamed 2 c It 1 hr. 



3 c water 
1 t salt 



CORN MEAL MUSH 
Ingredients. 

1 c corn meal 
1 c milk 

Method. 

Put water, milk and salt on to boil. Wet corn meal in 
enough cold water to form a paste. Pour gradually into 
boiling liquid, stirring constantly. Place on back of stove, 
or over burner turned low, and cook slowly for 2 hours, 
stirring often. If the mush gets too thick, add a little more 
boiling water. Never cook mush in an iron pot, as it will 
turn dark. A fireproof crock is best. The milk added makes 
the mush more tender and browns better when fried. 

To Fry. — Pour hot mush into an oblong pan, which has 
been wet with cold water. When firm and cold, turn out, 
cut in thin slices and saute in lard until brown. 



ROLLED OATS 
Ingredients. 

1 c rolled oats 1 t salt 

2 c water 

Method. 

1. Put water and salt in the upper part of the double 
boiler. When boiling sprinkle in the cereal, stirring con- 
stantly. 

2. Cook over direct fire five minutes. Then place over 
lower part of double boiler and cook from \ g hr. to 1 hr. 

Note. — Rolled oats may be served with baked apples or 
other fruits. 

44 



CREAM OF WHEAT WITH BANANAS 

Ingredients. 

1 c Cream of Wheat 1 t salt 

4 c water bananas 

Method. 

1. Follow directions given for rolled oats and cook y% 
hour. 

2. Turn on a dish, place sliced bananas around it and 
serve with cream. 

RICE 

Rice contains the greatest amount of starch of any of 
the cereals. Rice alone is not a perfect food, but should 
be eaten with eggs, meat, butter or sugar. It may be served 
plain as a vegetable or in combination with other foods. 

BOILED RICE 
Ingredients. 

1 c rice 2 qts water 1 t salt 

Method. 

Pick over rice; add slowly to boiling water so as not to 
check the boiling of the water. Boil 30 minutes, or until 
soft. Drain in a coarse strainer and pour over it 1 qt of 
cold water in order to separate the grains. Return to kettle, 
place on back of range and let it stand to dry. When stir- 
ring rice always use a fork to avoid breaking kernels. 

Note. — Boiled rice may be served as a vegetable or 
served with sugar and cream as a dessert. 

STEAMED RICE 
Ingredients. 

1 c rice 1 t salt 1 pt water 

Method. 

Follow general rules for cooking cereals in a double 
boiler. 

APPLE COMPOTE 
Ingredients. 

2 qts boiling water 1 t salt 

1 c rice stewed apples 

45 



Method. 

1. Wash rice thoroughly through several waters. 
Drain. Add gradually to rapidly boiling salted water. Boil 
from 15 to 25 minutes or until rice is tender. Stir occa- 
sionally with a fork. 

2. Drain rice in a colander. Pour over it hot water. 
Dry in oven. 

3. Press into a mould which has been first wet with 
water. 

4. When ready to serve turn out of mould, arrange ap- 
ples around base. Pour syrup over all and serve. 

BLANC MANGE 

Ingredients. 

1 pt milk \ ; t salt 

3 T cornstarch 3 T cocoa may be used if 

1 t vanilla chocolate flavor is de- 

i o c sugar sired 

Method. 

1. Put 1U c milk with sugar and salt into the double 
boiler and place over the fire. 

2. Mix cornstarch with rest of milk and add to the 
above mixture as soon as it is hot. Stir constantly until 
it thickens, then let cook from 1 •> hour to 1 hour. Add 
flavoring. 

3. Pour into molds which have been wet with cold 
water. 

4. Serve cold with cream or fruit. 

5. Cocoa may be added with the sugar. 

BOILED MACARONI 
Ingredients. 

3 \ c macaroni, broken in 2 qts boiling water 
1-in. pieces 1 t salt 

1 ._. c cream 
Method. 

1. Cook macaroni in boiling salted water until s 
drain in strainer and pour over it cold water. 

2. Add cream, reheat and season with salt, or use thin, 
white sauce in place of cream. 

46 



BAKED MACARONI WITH CHEESE 

1. Put a layer of boiled macaroni in a buttered baking 
dish, sprinkle with grated cheese and repeat. 

2. Pour over it a thin white sauce, cover with buttered 
crumbs. 

3. Bake until crumbs are brown. 

SPAGHETTI WITH TOMATO SAUCE 

Reheat % c boiled spaghetti, IV2 c of tomato sauce; 
sprinkle with grated cheese and serve. 

Note. — May be prepared as baked macaroni, using to- 
mato sauce in place of the white sauce. 

TOMATO SAUCE 
Ingredients. 

!/2 can of tomatoes 3 T butter 

1 "slice of onion 2i/ 2 T flour 

14 t salt and pepper 
Method. 

1. Cook onion with tomatoes 15 min., rub through a 
strainer. 

2. Mix as white sauce, using tomato juice in place of 
milk. 

Cheese sauce made with white sauce and the addition of 
cheese (stirred until melted) may be poured over boiled 
macaroni. 



47 



CHAPTER XI 
MILK 



Milk contains all the five food elements but is not a 
perfect food for adults, because the amount of water is too 
great. Milk quickly absorbs tastes, odors and impurities. 
It should be kept in clean vessels in a cool, clean place. Milk 
sold from open can is more likely to contain dirt and to sour 
more quickly than bottled milk. 

Milk is a most important article of diet for children as 
a source of body-building material and the chief food for 
lime. 

Milk should never be gulped down, but taken in sips, so 
that only small portions of curd are formed in the stomach, 
because they are much easier to digest than large ones. 

Soured milk, with the curds beaten fine before it is 
drunk, as in buttermilk, is very easy to digest, because then 
no large curds can form. For the same reason it is often 
better to take milk with some other food. 

Skim milk is a very valuable food, for it has everything 
found in whole milk but the fat. 

Pasteurized milk is milk heated between 140 degrees and 
155 degrees Fahrenheit. This destroys the most objection- 
able of the bacteria life but not all. 

Heating milk to 212 degrees (boiling) changes its prop- 
erties in some way so that it is not considered an ideal food, 
being somewhat harder to digest. 

Condensed milk is a practical method of preserving 
milk. The milk is evaporated under pressure at a high tem- 
perature. Cane sugar or glucose is often added. The un- 
sweetened kinds are most useful, but must be treated with 
care after cans are opened. 

Condensed milk may be used in cooking when clean, 
fresh milk is not available. 

To Whip Cream. — Chill heavy cream and set in a bowl 
of ice water or chipped ice. An ordinary Dover egg beater 

48 



may be used. If the cream is warm, it will be churned to 
butter by the beating. 

BUTTER 
1/2 pt cream % t salt 

Beat the cream with a Dover beater or shake in a Mason 
jar until lumps of fat appear. Gather the solid part into a 
ball, work with a spoon under cold water, press water out 
of butter. Salt, set in a cool place. Form into balls with 
butter paddles, dipped first in hot water, then into cold. 

Experiment. — Heat a teaspoon of pure butter, renovated 
butter and oleomargarine in separate tablespoons over a 
small flame. Note the manner in which each melts and the 
appearance after melting. The butter will boil quietly, while 
the renovated butter and the oleomargarine will sputter and 
crackle. Watch for the precipitate in the oleomargarine. 

COTTAGE CHEESE 

1 qt sour milk (which has 1 T butter 
set) 14 t salt 

cream to moisten 

Heat the milk in a double boiler, as soon as the curd 
separates from the whey, strain the milk through a cloth, 
do not squeeze too dry. Mix curd, butter, salt and cream. 

The protein in cheese is toughened by a high tempera- 
ture, therefore a low temperature process should be used. 

Cottage cheese is delicious served with lettuce and a 
dressing as a salad or with gingerbread for a dessert. 

RENNET CUSTARD 
Ingredients. 

1 qt milk 1 t vanilla 

4 T sugar 1 rennet tablet 

Method. 

1. Heat milk in double boiler until lukewarm, or the 
same as body temperature. 

2. Dissolve rennet tablet in one tablespoonf ul lukewarm 
water. Add this with the sugar and vanilla to the milk. 

3. Stir thoroughly and pour into cups and let stand in 
warm room until firm. Then set away to chill. 

4. Serve with chocolate sauce. 

Rennet is made from the lining of the stomach of a calf. 

49 



CHAPTER XII 
CREAMED DISHES 



THIN WHITE SAUCE 
Ingredients. 
1. 

1 T flour 14 t salt 

1 T butter or substitute 1 c milk 

MEDIUM WHITE SAUCE 

2. 

2 T flour U t salt 
2 T butter or substitute 1 c milk 

THICK WHITE SAUCE 

3. 

2 T butter or substitute 1 c milk 

5 T flour 14 t salt 

few grains pepper 
Note. — This is the standard recipe for white sauce, but 
less fat may be used. 

Method. 

1 — American. 

1. Melt butter, remove from fire. 

2. Add flour and salt, stir until smooth. 

3. Cook just long enough to cause it to bubble. 

4. Remove from fire and stir milk in gradually. 

5. Return to fire and stir until it boils. 
2— French. 

1. Rub flour, salt and butter to a paste. 

2. Cook just long enough to cause it to bubble. 

3. Remove from fire, stir milk in gradually. 

4. Return to fire and stir until it boils. 

3 — Invalid Cookery. 

1. Add milk gradually to flour and salt, stirring to pre- 
vent lumps. 

2. Cook in double boiler 30 minutes. 

3. Add butter, stir until it melts. 

50 



FOODS USED IN CREAMED DISHES 

Vegetables. 

Cook until tender in boiling salted water. They may be 
cut in small portions either before or after cooking. When 
tender, drain them, add to the white sauce and let stand 
where they will keep hot but not boil ; this will blend the 
flavors. If sauce becomes too thick it should be thinned 
with hoi milk. 

Sweet juiced vegetables, as peas, carrots, celery, should 
be cooked in a small amount of water; this water should 
be used as part of the liquid when making sauce. 

Meat or Fish. 

Cold chicken, cold fish, cold veal, dried beef, oysters, 
sweetbreads — cut in small portions, well seasoned and 
heated in white sauce. 

CREAMED TOAST 

Cut dry bread into 1 4-inch slices. Crusts may or may 
not be removed. Put slices in a wire toaster and place over 
the fire to dry, holding some distance from the coals. Hold 
nearer the coals after it is dry and color a deep brown. 

Cover with cream sauce and serve. 

ESCALLOPED DISHES 

Escalloped dishes are combinations of white sauce and 
some food (previously cooked or not), usually sliced or 
cubed, arranged in alternate layers in a baking dish, with 
a top crust of buttered crumbs and baked. 

If the escalloped dish is made of cooked foods, as is us- 
ually the case, it needs only to be reheated in the oven. The 
sauce should bubble up through the crumbs and the crumbs 
become a golden brown. 

This is an excellent way of using food left from a pre- 
vious meal. 

BUTTERED CRUMBS 

Crumbs for escalloped dishes may be prepared from 
crusts or broken pieces of bread. These should be dried in 
a warm oven, leaving the door open to prevent browning: 
when crisp roll on a board or put through a meat grinder, 
then sift them. 

51 



SOFT BUTTERED CRUMBS 
Ingredients. 

1 c soft crumbs i 8 t salt 

1 T butter few grains pepper 

Method. 

1. Melt the butter. 

2. Add the crumbs and seasonings. 

3. Mix lightly with a fork until the crumbs separate 
and become coated with the butter. 

DRIED BUTTERED CRUMBS 
Ingredients. 

1 c dried crumbs \ o t salt 

i4 c butter few grains pepper 

Method. 

Same as for soft crumbs. 



CHAPTER XIII 
CREAM SOUPS 



The foundation of cream soups is "thin white sauce." 

Cooked vegetable pulp and juice are added to the white 
sauce and the soup is named from the vegetable used. 

The soup should not boil after the vegetable has been 
added to the sauce as it may cause the milk to curdle. 

Cream soups are less likely to curdle if soda (14 t to 
each pint of vegetable) is added to the vegetable before 
mixing it with the white sauce. 

If the sauce is made with vegetable juice and pulp in- 
stead of milk, and then add the scalding hot milk just be- 
fore serving, it is not likely to curdle. 

If the soup is too thick, it should be thinned with hot 
milk or vegetable juice. 

Four cups (equal 1 qt) of soup should serve five people 
for a soup course with the ordinary meal. 

Service. — Cream soups are not suitable if a full dinner 
is to follow. They may better be served as a main course 
for luncheon or supper. 

Crackers, bread sticks, croutons or toast bars may ac- 
company the soup. These may be broken one piece at a 
time, dropped into the soup and eaten before they become 
soaked. 

Soup bowls should be heated and the soup be hot enough 
to be eaten comfortably. Do not serve lukewarm soup. 
Bowls should be filled a little more than half full and placed 
on a plate before serving. 

Soup should be eaten from the side of the spoon, dipping 
with the side farthest from you. 

Cream soups are economical since the tough parts of 
vegetables unfit for other purposes may be cooked until 
soft and strained; this added to the white sauce, makes a 
soup that is nourishing and easily digested. 

53 



THIN WHITE SAUCE 

(For 2 cups sauce) 
Ingredients. 

2 c milk 2 T flour 

2 T butter i/ 2 t salt. 

Method. 

1. Melt butter, remove from fire. 

2. Add flour and salt; stir until smooth. 

3. Cook just until it bubbles and remove from fire. 

4. Add milk gradually, stirring as it is added, return to 
the fire and stir until it boils. 

CREAM OF CELERY SOUP 
Ingredients. 

3 c chopped celery \ - t salt 

2 c water 2 c thin white sauce 

Method. 

1. Cook celery and water until celery is soft enough to 
mash easily. 

2. Press through strainer. 

3. Add this juice and pulp to the thin white sauce. 

4. Reheat to scalding point. 

CREAM OF ASPARAGUS SOUP 
Ingredients. 

3 c asparagus (cut in 1 \ t salt 

small pieces) 2 c thin white sauce 

2 c water 
Method. 

Follow directions for celery soup. 

Note. — The tips of asparagus may be removed before 
passing through strainer and used to garnish the soup. 

CREAM OF PEA SOUP 
Ingredients. 

2 c peas (fresh or canned) \ g t salt 

2 c water 2 c thin white sauce 

Method. 

Follow directions for celery soup. 

54 



CREAM OF CORN SOUP 
Ingredients. 

2 c corn (fresh or canned) 14 t salt 

2 c water 2 c thin white sauce 

Method. 

Follow directions for celery soup. 

CREAM OF POTATO SOUP 
Ingredients. 

3 medium sized potatoes 1 t salt 

2 c water 4 c thin white sauce 

Method. 

1. Wash, pare and cut potato into small pieces. 

2. Cook in boiling salted water until tender enough to 
mash easily. 

3. Drain them. 

4. Press through strainer, add 14 c hot milk or water. 

5. Add the potato to the thin white sauce. 

6. Reheat to scalding point. 

Note. — Chopped parsley may be used as a garnish. 

CREAM OF TOMATO SOUP 
Ingredients. 

2 c tomato juice and pulp *4 t s °da 

(hot) 4 c thin white sauce 

2 t sugar 
Note. — 14 bay leaf, 2 cloves, 14 t pepper may be cooked 
with the tomato before straining. 

Method. 

1. Cook the tomato and seasonings until tomato will 
mash easily. 

2. Press through strainer and return to saucepan. 

3. Place over fire; when hot add sugar and soda. 

4. Add these to the thin white sauce (hot) and serve 
at once. 

Note. — If the flavor of onion is liked 1 or 2 slices may 
be cooked with any vegetable to be used for cream soups. 



55 



CHAPTER XIV 
EGGS 



The most important food in eggs is albumen, a tissue 
builder. Eggs can, therefore, be used as a substitute for 
meat. They also contain water, fat and mineral matter. 

Eggs lose water by evaporation, air enters to take its 
place, and the egg spoils. Therefore eggs may be preserved 
by packing them in bran, salt or sawdust or by coating them 
with fat. Anything to keep the air out. 

To tell whether an egg is fresh: 1. Drop into cold 
water. If it sinks it is fresh. 2. Hold egg between eye 
and the light. If clear it is fresh. 

Experiments with Albumen. — Break an egg. Separate 
the yolk from the white. 

Experiment 1. — Half fill a glass with cold water, add 
one-third the egg white. Beat well. Note result. 

Example 2. — Bring 1 c of water to the boiling point, add 
one-third the egg white and boil two minutes. Note result. 

Example 3. — Half fill sauce pan with boiling water, add 
one-third the egg white. Cover tightly. Let stand five 
minutes. Note results. 

1. Cold water dissolves albumen. 

2. Heat coagulates albumen. Albumen cooked in boil- 
ing water is tough and knotty. 

3. Albumen cooked in hot water is jelly-like and tender. 
Thickening of albumen is called coagulation. 

METHOD OF PRESERVING EGGS IN WATER GLASS 
General Directions 

1. Use only clean, fresh eggs — infertile, if possible. 
Do not wash eggs. Preserve in March, April. May and June. 

2. Use stone jar, two eight-gallon jars being sufficient 
for 30 dozen eggs. Cover to prevent evaporation. 

3. If powder is used, dissolve in the definite quantity 
of water stated in directions on package. 

If solution is used, mix 1% quarts of solution with IS 

56 



quarts of boiled water. Stir thorough and pour into (abso- 
lutely clean) stone jars. Place eggs in water glass. Be 
sure that the top layer of eggs is covered by at least two 
inches of liquid. Cover and keep in a cool place. Rinse 
eggs in water before using. If eggs are to be boiled prick 
a small hole in large end of egg before placing in the boiling 
water. 

A hen's egg consists of eight parts: 

1. Shell — carbonate of lime. 

2. Membrane — lying next the shell. 

3. White — albumen and water. 

4. Membrane enclosing yolk. 

5. Yolk — fat, albumen, mineral, water. 

6. Two spiral cords which hold yolk in place. 

7. Embryo — small cell lying next the yolk. 

8. Air space between membrane and round end of shell. 

SOFT COOKED EGGS 

Let water come to the boiling point. Place eggs in the 
water, cover the saucepan and let stand where the water 
will keep hot, but not boil, for 8-10 minutes. 

SCRAMBLED EGGS 
Ingredients. 

4 eggs % t salt 

i/ 2 c milk 1 T butter 

Method. 

1. Beat eggs slightly. Add milk and salt. « 

2. Melt butter in upper part of double boiler, add the 
mixture, stir constantly until it becomes creamy. 

3. Remove from the fire and serve immediately. 

HARD COOKED EGGS 

Cook in the same manner as soft cooked eggs, leaving 
them from 45 minutes to 1 hour. 

EGG A LA GOLDENROD 
Ingredients. 

2 hard cooked eggs 1 c medium white sauce 

3 slices toast 

57 



Method. 

1. Chip the whites of the eggs and add to the white 
sauce, season and pour over the toast. 

2. Put the yolks through a strainer on top of the toast. 

3. Garnish with parsley; serve hot. 

SCALLOPED EGGS 
Ingredients. 

6 hard cooked eggs buttered bread crumbs 

1 pt medium white sauce dry cheese (grated) 

Method. 

1. Slice eggs. 

2. Sprinkle bottom of buttered baking dish with crumbs, 
cover with one-half the egg, cover eggs with sauce, sauce 
with cheese, and repeat. 

3. Cover with remaining crumbs. 

4. Place in oven and bake until crumbs are brown. 
Chopped ham, veal, chicken or fish may be used in place 

of cheese, or in addition to it. 

DEVILED OR STUFFED EGGS 

Cut hard cooked eggs in halves. Remove yolks and mash 
them. Add half the amount of chopped or deviled meat 
with salad dressing to make of the consistency to mold. 
Refill the whites. 

POACHED EGGS ON TOAST 

Have ready a shallow pan of water nearly boiling. Break 
the eggs carefully and slip them into the water. The water 
should just cover the eggs. When the white is firm and a 
thin film covers the yolk, lift the eggs out carefully with a 
perforated spoon or strainer and place on toast. 

BAKED EGGS 

Break egg into ramekin or baking dish. Add one table- 
spoon cream, a few small pieces butter. Season with salt 
and paprika. Place in a pan of water in a slow oven. 

EGGS IX NEST 

Arrange stiffly beaten white of an egg on a slice 

58 



toast. Make a depression in the center and drop in unbeaten 
yolk. Sprinkle with salt. Bake in moderate oven. 

FOAMY OMELET 

Ingredients. 

4 eggs 4 T milk or water 

1/2 t salt 1 T butter 

Method. 

1. Separate yolks from whites and beat the yolks until 
thick. 

2. Add salt and milk. 

3. Beat the whites until dry; fold them into the first 
mixture. 

4. Melt the butter in an omelet pan ; turn in the mixture 
and cook very slowly until well puffed up and a delicate 
brown underneath. 

5. Place the pan on a grate in the oven to cook the top. 
Fold over, turn on a hot platter and serve at once. 

Modifications: 14 c stale bread crumbs may be used in 
place of two eggs. Soak the crumbs in V2 c milk, add beaten 
yolks and seasonings, fold in whites and cook. 

1 c medium white sauce may be poured around the 
omelet. 

Before folding it may have spread over it a little fine 
cut parsley, chopped ham or other cooked meat, or grated 
cheese; or cooked, chopped oysters or clams may be used, 
or peas — almost any cooked food. Have the filling hot when 
put into the omelet. 

FRENCH OMELET 
Ingredients. 

1 egg y s t salt 

1 T milk or water i/ 2 T butter 

Method. 

1. Beat egg slightly, add salt and milk. 

2 Melt the butter in a frying pan and pour in the egg 
mixture. As the egg thickens, lift it slightly with a fork 
or knife, letting the uncooked part run underneath. 

3. When creamy all through roll it up, rolling toward 
the left side of the pan and turn on a hot platter. Serve 
at once. 

59 



CHEESE FONDUE 
Ingredients. 

1 c scalded milk 1 T butter 

1 c soft, stale bread V 2 t salt 

crumbs 3 eggs 

% lb mild cheese, cut in small pieces 
Method. 

1. Soak bread in milk, add cheese, butter, salt and 
beaten egg yolks. 

2. Beat whites of eggs until very stiff and fold into 
the mixture. 

3. Pour in a buttered baking dish and bake in a mod- 
erate oven. 

SOUFFLES 

Souffles are combinations of cooked or uncooked mix- 
tures and stiffly beaten whites of eggs baked in a moderate 
oven. They should be served immediately. 

There are three essentials for perfect souffles: 

1. Fresh eggs. 

2. Stiffly beaten whites. 

3. Very moderate oven. 

Souffles are made with white sauce with the addition of 
meat, fish, rice, cheese, etc. ; also made without sauce, using 
vegetable and fruit pulp plus eggs beaten. 



CHEESE SOUFFLE 



Ingredients. 

2 T butter 

3 T flour 

1 .) c scalded milk 
l"t salt 



i t. c grated dry cheese 
yolks 3 eggs 
whites 3 eggs 
dash cayenne 



Method. 

1. Prepare white sauce, add cheese, stirring until 
melted. Cool. 

2. Add egg yolk. 

3. Fold in stiffly beaten white. 



CORN AND CHEESE SOUFFLE 



Ingredients. 



1 T butter 

1 T chopped green pepper 
i.± c flour 

2 c milk 



1 c chopped corn 
1 c grated cheese 
3 eggs 

1 t salt 



60 



Method. 

1. Melt butter and heat pepper in it for 2 minutes. 

2. Add flour and stir milk in slowly. 

3. When sauce is thickened add corn, cheese, yolks of 
eggs, seasoning. 

4. Cut and fold in stiffly beaten whites. 

FRUIT SOUFFLE 
Ingredients. 

% c pulp sweetened 3 egg whites 

salt 
Method. 

Fresh, dried or canned fruit may be used. Drain syrup 
from canned fruit. Press pulp through strainer and add to 
stiffly beaten whites. Use Dover beater and continue beat- 
ing until light. Place in buttered, sugared mold. Set in 
pan of warm water. Bake. 



61 



CHAPTER XV 

MILK AND EGGS 
CUSTARDS 



GENERAL RULES FOR CUSTARDS 

1. Scald milk in a double boiler. 

2. Beat eggs slightly. 

3. Add sugar and salt and gradually scalded milk. 

4. A moderate temperature is necessary in cooking 
custards. A baked custard should be placed in a pan of 
water to reduce the temperature while baking. A soft 
custard should be cooked over hot water. 

5. For baked custard, strain custard mixture into cups 
or a baking dish wet with cold water. 

6. Custards should be strained, cooled and flavored, and 
served very cold. 

7. A soft custard is done when it forms a coating on 
the spoon. 

8. A firm custard is done when a knife can be put 
through it and come out clean. 

9. If a custard curdles put it in a pan of cold water 
and beat until smooth. It will be thinner. 

SOFT CUSTARD 
Ingredients. 

1 pt. milk 1 4 . c sugar 

yolks 3 eggs Vs t salt 

1 -j t vanilla 
When eggs are scarce, use yolks of two eggs and one- 
half tablespoon cornstarch. 

Method. 

1. Beat eggs slightly, add sugar and salt ; stir con- 
stantly while adding hot milk gradually. 

2. Cook in a double boiler, continue stirring until mix- 
ture thickens and forms a coating on the spoon. 



62 



4. If cooked too long or at too high temperature, the 
mixture will curdle. 

FLOATING ISLAND 
Method. 

1. Make a soft custard. 

2. Beat the whites of the eggs stiff, gradually adding 
3 T powdered sugar. 

3. Pile the whites on the custard and serve cold. 
Note. — This may be varied by adding cocoanut, jelly or 

cooked rice. 

CARAMEL CUSTARD 
Ingredients. 

4 c scalded milk !/■> t salt 

5 eggs 1 t vanilla 

1/2 c sugar 
Method. 

1. Put sugar in skillet. Stir constantly over fire until 
melted to a syrup of light brown color. 

2. Add this gradually to milk, being careful that milk 
does not bubble up over pan. 

3. When sugar melts in milk, add slowly to slightly 
beaten eggs. 

4. Add salt and flavoring. Then strain into wet molds. 

5. Bake as a custard. 

6. Chill and serve. 



TAPIOCA CREAM 
Ingredients. 

14 c pearl tapioca, or 11/2 1 or 2 eggs 

T minute tapioca 1/3 cup sugar 

2 c scalded milk 14 t salt 

1/2 t vanilla 
Method. 

1. Soak the pearl tapioca one hour in cold water to 
cover, after thoroughly washing. 

2. Drain and add tapioca to scalded milk and salt in 
the double boiler and cook until tapioca is transparent, or 
about one-half hour. 

3. Beat eggs and add the sugar. Combine mixtures 
by pouring hot milk very gradually into egg mixture. Cook 

63 



in double boiler until thick, stirring constantly. Add flav- 
oring and cool. 

CHOCOLATE CREAM 
Ingredients. 

2 c scalded milk 13c cold milk 

5 T cornstarch lU sqs chocolate 

!o c sugar 3 T hot water 

14 t salt whites 3 eggs 

1 t vanilla 
Method. 

1. Mix sugar, salt and cornstarch and dilute with cold 
milk. 

2. Add slowly to scalded milk and cook over hot water 
ten minutes, stirring constantly until thick. 

3. Melt chocolate, add hot water. Stir until smooth, 
and add to cooked mixture. 

4. Add whites of eggs beaten until stiff, and vanilla. 
Mould, chill and serve with cream. 



64 



CHAPTER XVI 
MEAT 



Meat is the flesh of animals used for food. 

Kinds. 

1. Beef is from the steer, ox or cow. 

2. Veal is from the young calf killed when six or eight 
weeks old. 

3. Mutton is from the sheep over one year old. 

4. Lamb is from the young sheep from six weeks to 
one year old. 

5. Pork is from the pig. 

6. Poultry includes chickens, turkeys, geese and ducks. 

7. Game includes wild animals and fowl; as deer, rab- 
bits, quail, partridges, etc. 

Selection. 

The quality of meat depends on the age, health and 
manner of feeding the animal. The method of slaughter, 
transportation and preservation also affect the quality. 

Meat should come from healthy animals and care must 
be taken in handling so that it is not infected by flies, dust 
or unclean hands. 

Meat should have little or no odor, be uniform in color 
and firm and elastic to the touch. 

Beef should be bright red and well marked with fat. 

Veal should be pink and somewhat less firm than beef. 
If watery or flabby it is too young. 

Mutton should be dull red and firm, the fat white or 
slightly yellow and hard. 

Lamb should be pink and slightly less firm than mutton. 

Pork should be rather pale and is somewhat less firm 
than beef. 

Care of Meat. 

1. Meat should be removed from the paper as soon as 
it comes from the market. 

65 



2. Keep meat in a cool place but not directly on ice. 

3. Before cooking always wipe meat with a damp cloth. 

4. See that bones and trimmings are sent home from 
the market. 

Experiments. 

1. Take two pieces of meat. 

a. Put one in cold water and let it stand. 

b. Put one in boiling water and let it stand. 

c. Boil the water from (a). 

d. Note the coagulated albumin. 
Explain the effect of cold water on meat. 
Explain the effect of hot water on meat. 

2. Take two pieces of meat. 

a. Put one in half glass of cold water and let it 
stand 10 minutes. 

b. Cut the other in small pieces and put in half a 
glass of cold water and let it stand 10 minutes. 

Explain the difference in the appearance of the water. 

3. Take two pieces of meat. 

a. Put one in a cold frying pan and cook very 
slowly. 

b. Put the other in a hot frying pan and cook 
quickly. 

Explain why the juices flow in one case and not in the 
other. 

4. Sprinkle a piece of raw meat with salt. 
What effect does salt have on a piece of meat? 

How should meats be cooked to extract the juices, as 
in soups? 

How should meats be cooked to retain the juices, as in 
steaks and roasts? 



66 



CUTS OF BEEF AND THEIR USES 




1. Neck — Stews, soup, mince meat. 

2. Chuck — Roasts, braising, stews, 
steaks. 

3. Ribs — Roasts. 

4. Shoulder Clod — Soups, pot 
roasts, corned beef. 

5. Fore Shank — Soups, stews, ex- 
tracts. 

6. Brisket — Corned beef, boiled, 
roasts, stews, soups. 

7. Cross Ribs — Corned beef. 

8. Plate — Corned beef, braised 
stews. 

9. Navel — Jelly, corned beef. 

10. Loin — Steaks (sirloin and por- 
terhouse), roasts, tenderloin. 

11. Flank — Rolled steak, broiled 
steak, braising. 

12. Rump — Roasts, steaks, pot 
roasts, corned beef, broiled 
soups. , 

13. Round — Steaks, pot roasts, 
stews, beef broth, raw beef juice, dried beef. 

14. Second Cut Round — Hamburg steak. 

15. Hind Shank— Soup. 




67 



CUTS OF VEAL AND THEIR USES 




■p>jgp 




1. Neck — Stew or fricassee. 

2. Chuck — Broiled, roast. 

3. Shoulder— Roast. 

4. Fore Shank — Stews. 

•5. Breast — Roast, stuffed. 

(3. Ribs — Roast, chops, broth. 

7. Loin — Steak, roast, chops. 

8. Flank— Soup. 

9. Leg — Steak or roast. 

10. Hind Shank— Stews, broth. 



68 



CUTS OF LAMB AND MUTTON AND THEIR USES 




Hi.wii!~tf a 




1. Neck — Broth, stew, braised. 

2. Chuck — Boiling or roast. 

3. Shoulder — Boiling or roast. 

4. Flank — Stew, stuffed and roasted. 

5. Loin — Chops, roast, broil. 

6. Leg — Roast, braised, boiled. 



69 



CUTS OF PORK AND THEIR USES 




1. Head — Headcheese or corned. 

2. Shoulder — Smoked or roasts. 

3. Back — Roasts, chops, steaks. 

4. Middlecut — Roasts, spare ribs. 

5. Belly — Salted or smoked bacon. 

6. Ham — Boiled, baked, roasted. 

7. Ribs — Roasts, chops, steaks. 

8. Loin — Roasts, chops, steaks. 

(Diagrams from U. S. Dept. of Agriculture Bulletin) 



70 



Structure of Meat. 

All muscle tissue consists of bundles of tubes held to- 
gether by connective tissue. 

The muscle tubes are filled with water which contains 
protein, coloring matter, mineral salts and the extractives 
which give meat its flavor. 

Objects in Cooking Meat. 

1. To retain the juices, as in broiling, roasting, baking. 

2. To extract the juices, as in soups, broths, beef tea. 

3. Combination of both where part of the juices are 
retained and part extracted, as in stewing, brazing. 

4. Connective tissue is softened by a low temperature. 

5. To kill any bacteria and parasites that may be 
present. • 

6. To develop flavor. 

Methods of Cooking. 

1. Boiling. — Cooking in boiling water. 

2. Broiling. — Cooking over a glowing fire or under a 
gas flame in the broiling oven. 

3. Baking — Cooking by the dry, confined heat of the 
oven. 

4. Braising. — A combination of stewing and baking. 

5. Frying. — Cooking in hot fat deep enough to cover 
the article to be cooked. 

6. Fricasseeing. — A combination of frying and stewing. 

7. Pan Broiling. — Cooking in a frying pan with little 
or no fat. 

8. Roasting. — Cooking before a glowing fire (as com- 
monly used, is the same as baking) . 

9. Stewing. — Cooking for a long time below the boil- 
ing point. 

10. Sauteing. — Cooking in a small quantity of fat (com- 
monly called frying). 

11. Steaming. — Cooking over the steam of boiling water. 

TIME TABLE FOR BROILING 

Steak 1-inch thick 5 to 8 min. 

Steak 1^-inch thick 8 to 12 min. 

Lamb or mutton chops 8 to 10 min. 

Chicken 20 to 25 min. 

71 



TIME TABLE FOR ROASTING 

Beef ribs, rare, per lb 8 to 10 min. 

Beef ribs, well done, per lb 12 to 15 min. 

Mutton leg, rare, per lb 10 min. 

Mutton leg, well done, per lb 15 min. 

Lamb, well done, per lb 20 min. 

Veal, well done, per lb 25 min. 

Pork, well done, per lb 30 min. 

Chicken, per lb 15 to 20 min. 

Goose, per lb 18 to 20 min. 

Turkey, per lb 15 to 18 min. 

THREE WAYS OF BROILING 

1. — Broiling Over Coal Fire. 

1. Have a clear, red fire. 

2. Wipe off meat with a wet cloth and remove super- 
fluous fat. 

3. Grease a broiler and put in the meat. 

4. Hold close to the coals until seared, then turn and 
sear the other side ; cook more slowly till done. 

5. Put on a hot platter and spread with butter, creamed 
and mixed with salt and pepper. 

2. — Broiling Under Gas Flame. 

1. Have broiler oven very hot. 

2. Prepare meat and place on the rack in pan. 

3. Sear one side of the meat and then the other. 

4. Remove farther from the gas and cook more slowly, 
turning occasionally. 

5. Season and serve. 

3. — Pan Broiling. 

1. Heat a cast iron frying pan almost red hot. 

2. Rub a little fat over the bottom of the pan and put 
in the meat. 

3. Sear both sides, then cook more slowly. 

4. Drain off the fat as it cooks out of the mi 
use for gravy. 

5. Season and serve. 

72 



STEAK 

Porterhouse, sirloin or skirt steak may be broiled under 
Methods 1, 2 or 3. 

HAMBURG STEAK 
Ingredients. 

1 lb chopped beef 1 t onion juice 

1 t salt Yo c bread or cracker 

2 T chopped parsley crumbs 

% t pepper 

Method. 

1. Mix the ingredients well and make into cakes i/2-i ncn 
thick and broil. The crumbs may be omitted. 

CREOLE STEAK 
Ingredients. 

1 lb chopped round steak yolk of 1 egg 
Yz c tomato pulp 1 t salt 

14 c bread crumbs 14 t pepper 

onion 

Method. 

1. Mix thoroughly and bake (in covered pan) in mod- 
erate oven y% hour. 

2. Uncover and bake 20 minutes to brown. 

3. Serve with tomato sauce. 

(This is nice when steamed in a melon mold. Mold may 
be lined with cooked rice.) 

BROILED BACON 
Method. 

1. Place thin slices of bacon (from which rind has been 
removed) closely together on a fine wire broiler or an ome- 
let pan. 

2. Place broiler or omelet pan over dripping pan and 
bake in a hot oven until bacon is crisp and brown, turning 
once. 

3. Drain on brown paper. 

4. Fat which has dripped into the pan should be poured 
out and used for frying liver, eggs, etc. 



PAN BROILED BACON 
Method. 

1. Trim the rind from thin slices of bacon. 

2. Heat frying pan hot. 

3. Pan broil bacon, pouring off the grease as soon as it 
collects in pan. 

PAN BROILED HAM 
Method. 

1. Trim rind and part of fat from slice of ham. 

2. Place in skillet, cover with cold water, and let come 
just to the boiling point. 

3. Remove ham, pour out water, wipe skillet dry and 
heat very hot. 

4. Then pan broil the ham. 

LIVER AND BACON 
Method. 

1. Cut the liver in pieces for serving. 

2. Cover with boiling water, let stand about five min- 
utes to draw out the blood. 

3. Drain, wipe and remove the thin outside skin and 
veins. 

4. Sprinkle with salt and ♦ pepper, dredge with flour 
and fry in bacon fat. 

5. Serve with bacon. 

BREADED VEAL CUTLETS 
Method. 

1. Wipe and remove the bone, skin and tough mem- 
brane. Shape into pieces for serving. 

2. Sprinkle with salt and pepper. Roll in fine crumbs, 
then dip in beaten egg, then in crumbs again. 

3. Cook in an omelet pan or bake in the oven. 

Note. — Oysters, sweetbreads and pork tenderloin may be 
cooked and served in this way. 

LAMB CHOPS, BROILED 
Method. 

1. Rub meat lightly with a cloth wrung out of cold 
water, remove excess of fat. 

74 



2. Place meat in greased broiler and broil over a clear, 
hot fire 5-7 min., turning every 10 sec. during the first min- 
ute and less frequently during remainder of time. 

3. Sprinkle chops with salt on both sides. 

Note. — Mutton chops may be prepared in the same way 
and served with tomato sauce. 





BEEF STEW 


Ingredients. 

2 lbs beef 
6 small potatoes 
1 onion 
1 turnip 


3 carrots 
salt 
pepper 
flour 



Method-. 

1. Cut beef in cubes, brown a portion of meat in fat 
from meat, then put in a sauce pan with enough hot water 
to cover. 

2. Cook slowly. 

3. When meat is slightly tender add the vegetables, salt 
and pepper and cook until vegetables are tender. 

4. Mix flour with cold water until smooth, then add to 
liquid. Let boil a few minutes until slightly thick. Stir 
constantly. 

5. Serve with dumplings. See Flour Mixtures. 

Note. — While cooking meat and potatoes add more water 
if needed. When ready to make gravy, if there is too much 
water, boil it down. Two T flour will thicken one pint 
liquid. Make a paste with the flour and a little cold water. 
Browning the flour will add to the flavor. A little more- 
flour will be necessary. 

Mutton, lamb or veal may be used instead of beef. 

BEEF A LA MODE 
Method. 

1. Insert 12 large strips of salt fat pork into a 4-pound 
piece of beef cut from the round. 

2. Season with salt and pepper and dredge with flour. 

3. Put a piece of suet or fat pork in a hot pan and 
brown the meat on all sides in this. 

75 



4. Add vegetables, turnips, carrots, onions and potatoes 
cut in dice. 

5. Add boiling water to half cover the meat. 

6. Cover closely and cook slowly four or five hours in 
the oven or on top of the range. 

7. Remove meat and vegetables and thicken the liquid 
according to directions given for beef stew. 

POT ROAST 
Method. 

When beef is prepared as in Beef a la Mode and cooked 
in a smaller amount of water without the strips of fat pork 
and vegetables, it is called pot roast. 

SWISS STEAK 
Ingredients. 

1 slice of round steak cut flour 

1-in. thick salt, pepper 

Method. 

1. Place meat on a board and sprinkle thickly with flour. 

2. Pound the flour into the steak with the edge of a 
plate until all is pounded in. 

3. Sprinkle on more flour and pound, repeating this 
until meat will hold no more. 

4. Turn the steak and pound flour in as directed above. 

5. Heat a skillet smoking hot. 

6. Put in beef fat and place the steak in the pan. 

7. When both sides are seared over, pour hot water 
over the meat until it nearly covers it. 

8. Cook slowly from 1-3 hrs. time depending on the 
thickness of steak. 

9. Season, serve on a hot platter with gravy over the 
meat. 

MEAT PIE 
Method. 

1. Cut cold cooked meat into \ o-in. cubes, remove all 
the gristle and fat except crisped outside fat. 

2. Put into a baking dish and cover with the meat 
gravy or tomato sauce. 

3. Spread a crust of mashed potatoes over the meat. 

76 



brush with beaten egg or sprinkle with cracker crumbs and 
bake until brown. 

Note. — A crust made after Baking Powder Biscuit re- 
cipe may be used in place of mashed potatoes. 

ROLLED FLANK OR ROUND OF BEEF 

Ingredients. 

flank steak or 1 lb of 1 onion, sliced 

round steak thinly cut 1/3 c carrot, diced 

2 or 3 small pieces of suet 2 c stock or water 

or fat salt pork salt and pepper 

Method. 

1. Wipe the meat. 

2. Pound on both sides. 

3. Spread with stuffing, roll and tie. 

4. Sprinkle the roll with salt and pepper and dredge 
with flour. 

5. Brown on all sides in hot fat. 

6. Lay the meat on the onion and carrot in a pan with 
the suet or pork on top. 

7. Pour the stock or water into the pan. 

8. Cover closely and cook slowly in the oven or on top 
of the stove. 

9. For round steak, cook covered for 1 hr. then uncover 
and brown. For flank steak cook covered 3 hrs., then un- 
cover and brown. 

10. Serve with brown gravy made by thickening the 
liquid in the pan. 

STUFFING 
Ingredients. 

2 c bread crumbs 1 stalk celery or 14 t cel- 

2 T melted butter ery salt 

2 T chopped parsley 1/2 t salt 

1/2 t onion juice % t pepper 

% c hot water 

ROASTING 

The tender cuts of meat should be selected for roasting 
— sirloin, rump, ribs, etc. of beef ; the loin, leg, shoulder of 
lamb, mutton or veal; loin, ribs, etc. of pork. 

77 



DIRECTIONS FOR ROASTING 

1. Wipe the meat with a damp cloth. 

2. Dredge meat with flour, salt and pepper. 

3. Place meat on a rack in roasting pan skin side down. 

4. Put in a hot oven, that the surface may be quickly 
seared to prevent the escape of the inner juices. 

5. When the surface is seared (about 10 min.) reduce 
the heat. 

6. The meat should either be covered closely or basted 
frequently. 

7. When the meat is about half done, turn it over and 
dredge with flour that the skin side may be uppermost for 
final browning. 

GRAVY 
Method. 

1. Allow 2 T fat to 3 T flour for each cup of gravy. 

2. Put fat in pan, add the flour and stir until well 
browned. 

3. Add the boiling water or stock gradually. 

4. Boil 5 min., season with salt and pepper and strain. 

JELLIED VEAL 

1. Have a knuckle of veal divided into small pieces, 
bone should be sawed. 

2. Put into a kettle and cover with boiling water, for 
seasoning add onion, bit of bay leaf, summer savory, thyme, 
and marjoram. 

3. Cook slowly until tender. 

4. Strain off the liquid and concentrate to about 1 to 
V/-2 cups, depending upon the amount of meat. 

5. Separate meat from any gristle and cut in small 
pieces. 

6. Put slices of hard cooked egg in bottom of mold, pur 
over them a little liquid and allow to set to hold in place. 

7. Add a layer of seasoned veal mixed with celery and 
chopped parsley alternately with a layer of hard cooked 
eggs ; press meat ; pour over the liquid and chill. 

8. If meat containing a little bone and connective tissue 
is used gelatine may be added to liquid to insure its farming 
a firm loaf when chilled. 

78 



CHAPTER XVII 
SOUPS 



Soups that have meat as their basis are called stock 
soups. 

Kinds of Stock Soups. 

1. Bouillon is made from beef stock. 

2. Brown soup stock is made from beef and is highly 
seasoned with vegetables and herbs. 

3. Consomme is usually made of several kinds of meat, 
beef, veal and fowl, highly seasoned with vegetables, spices 
and sweet herbs. It is always served clear. 

4. Lamb stock, delicately seasoned, is served as mutton 
broth. 

5. White soup stock is made of chicken or veal, deli- 
cately seasoned. 

Food Value. 

1. Meat broths, extracts and beef tea are all very low 
in food value. 

2. Soup stock consists of the soluble parts of the meat, 
vegetables and bone dissolved in water. 

DIRECTIONS FOR SOUP MAKING 

1. Wipe meat carefully with a clean, damp cloth, 

2. Use all the meat trimmings in making soup stock. 

3. Cut meat in small pieces and break bone so that the 
juices may escape. 

4. To give color and flavor to the soup, brown one-third 
of the meat in a hot frying pan. 

5. Put meat, bone and fat into a soup kettle and add 
as many quarts of cold water as there are pounds of meat 
and bone. 

6. Soak for an hour that the cold water may draw the 
juices from the meat. 

7. Simmer five or six hours, never allowing the temper- 
ature to reach the boiling point. Add vegetables and spices 
the last hour of cooking. 

79 



8. When done, strain and cool as quickly as possible. 
Keep in a cool place. 

9. Do not remove the layer of fat which forms on the 
top until ready to use the stock. 

10. Vary soup by adding vegetables, macaroni, noodles, 
vermicelli, spaghetti, rice, etc. 

11. Soup meat may be served in a soup with vegetables. 
Such a dish makes a meal when served with bread. 

To Clear Soup. 

1. When the stock is cold, remove the fat which has 
hardened on top. 

2. Add a slightly beaten egg white and crushed shell 
for each quart of stock. 

3. Stir constantly until the boiling point is reached. 

4. Boil two or three minutes, then let it simmer 20 
minutes. 

5. Remove the scum and strain through a cloth. 

Ingredients. BR0WN SOlTp ST0CR 

6 lbs shin of beef 3 sprigs thyme 

3 qts cold water 1 sprig marjoram 

1/2 t pepper corns 2 sprigs parsley 

6 "cloves carrot, turnip, onion, 

y 2 bay leaf celery. \ •_> c each diced 

Method. * T salt 

1. Wipe meat and cut lean meat in small pieces. 

2. Brown one-third of meat in hot frying pan in marrow 
from a marrow bone. 

3. Put remaining two-thirds with bone and fat in soup 
kettle. 

4. Add water, let stand 30 minutes. 

5. Place on back of range, add browned meat and heat 
gradually to boiling point. 

6. Cover and cook slowly six hours, keeping below boil- 
ing point during cooking. 

7. As the scum rises it should be removed. 

8. Add vegetables and seasonings, cook l 1 -j hours. 

9. Strain and cool as quickly as possible. 

Method. BOUILLON. 

Bouillon is made from brown soup stock by remo> 
the fat and clearing. 

80 



CHAPTER XVIII 
MEAT SUBSTITUTES 



Method. 



SHEPHERDS PIE 



Grease a baking dish, cover the bottom with mashed 
potatoes. Add a layer of cooked minced meat or fish, 
seasoned well and mixed with meat stock, gravy, white 
sauce; cover with mashed potatoes. Bake long enough to 
heat through — 20 to 30 minutes. 



BEAN LOAF 
Ingredients. 

2 c cooked beans 
1 c bread crumbs 
1 t salt 

1 t poultry seasoning 
Method. 

1. Chop beans slightly. 

2. Mix all together, pack in greased pan and bake 30 
min. in moderate oven. Serve with tomato sauce. 



1 T onion juice 
4 T peanut butter 
1 T butter substitute 
1 c rice water or stock 



dash of pepper or paprika 
1 c thick white sauce 



SALMON AND RICE CROQUETTES 
Ingredients. 

1 small can salmon 

2 c cold boiled rice 

1 t salt 
Method. 

1. Pick over and drain salmon. 

2. Mix salmon, rice and white sauce. Season. 

3. Shape, roll in crumbs, then beaten egg f then crumbs. 

4. Fry in deep fat. 

Note. — Egg may be omitted. Croquette placed in oven 
with small amount of fat and baked instead of fried. 



CRACKERS AND CHEESE 



Ingredients. 

2 T butter 
2 T flour 
1/2 c cheese 



81 



1 c milk 
% t salt 
few grains pepper 



Method. 

1. Rub butter, flour and salt to a paste. 

2. Cook until it bubbles, stirring constantly. 

3. Remove from stove, add milk gradually. 

4. Return to stove, add cheese and pepper; stir con- 
stantly. 

5. Cook until the cheese is melted and the mixture is 
of the consistency of thick cream. 

6. Serve on wafers or toasted bread. 







BAKED BEAN 


RAREBIT 






edi 

1 c 

V* 


Bnts. 

: mashed 
c milk 
t salt 


baked 


beans 


2 T fat 
1 2 c cheese, 
wafers 


toast 


or 



Method. 

1. Melt fat over hot water. 

2. Add cheese, stir in beans and milk. 

3. Cook until creamy. 

4. Serve over toast or wafer.-. 

SPANISH RICE 

Ingredients. 

2 c cooked rice 2 onions 

1 can tomato 4 slices diced bacon 

1 2 can pimento or green 1 or 2 T Worcester sauce 
"pepper T «. c grated cheese 

Method. 

1. Cook rice until tender; add other ingredients. 

2. Put in baking dish. Sprinkle with I4. c grated cheese. 

3. Bake 25 min. in a slow oven. 

BAKED RICE AND CHEESE 
Ingredients. 

2 c cooked rice salt 
% lb grated cheese milk 

paprika 
Method. 

1. Alternate layers of rice and cheese with seasoning. 

2. Pour in milk until it shows. 

3. Sprinkle with cheese and bake 20 min. in slow oven. 

82 



CHAPTER XIX 
POULTRY 



Selecting Poultry. 

1. Spring chickens are those about five months old. A 
chicken over a year old is called a fowl. « 

2. Select a chicken with firm flesh, skin whole, and a 
good yellow. 

3. The chicken is known by its soft feet, smooth skin, 
abundance of pin feathers and soft cartilage at the end of 
the breast bone. Long hairs denote age. 

4. Select spring chickens for broiling, a young, plump 
chicken for roasting, a fowl for stewing. 

To Dress and Clean Poultry. 

1. After the feathers are removed pick out the pin 
feathers using a small pointed knife, being careful not to 
break the skin. 

2. Remove hair and down by holding the bird over a 
gas flame or burning paper. 

3. Cut off the head, using small pointed knife. 

4. Cut through the skin around the leg, 1% inches be- 
low the joint, being careful not to cut the tendons, snap the 
bone and pull off the foot. 

5. Cut off the neck by turning back the skin and cutting 
close to the body. 

6. Remove the crop and windpipe. 

7. Make a cut through the skin below the breast bone 
just large enough to admit the hand. 

8. Insert the hand and loosen all membranes. 

9. Draw out entrails, using care not to break the gall 
bladder on the liver. 

10. Remove the lungs and kidneys from the hollows of 
the back bone and between the ribs. 

11. Remove the oil bag. 

12. Wash the bird thoroughly by letting cold water run 
through it. 

13. Wipe inside and outside with a damp cloth. 

83 



To Cut Up a Fowl. 

1. Separate the legs from the body by cutting through 
the loose skin between the legs and the body, bend the leg 
back and cut through the flesh and joint. 

2. Separate the upper part of the leg from the lower 
as the leg is separated from body. 

3. Break the wing joints and cut off the wings. Cut 
off the tips of the wings. 

4. Separate the breast from the back by cutting 
through the skin about two inches below the breast bone 
and passing the knife along the ends of the ribs to the 
collar bone. 

5. Separate the collar bone and wish bone from breast. 

6. The back may be divided by cutting crosswise. 

To Clean Giblets. 

1. Separate the gall bladder from the liver. 

2. Remove the clotted blood from the heart. 

3. Make a cut through thickest part of gizzard as far 
as the inner lining, remove sack containing sand, etc. 

To Stuff Poultry. 

1. Use enough stuffing to fill the skin that the bird 
may look plump when served. 

2. Sew the skin with coarse thread or use skewers. 

To Truss Poultry. 

1. Draw the thighs and wings close to the body and 
fasten with steel skewers or tie with string. 

2. Draw neck skin under back and fasten with a skewer. 

ROAST CHICKEN 
Method. 

1. Prepare according to directions given. 

2. Place the bird on its back in the roasting pan. 

3. Rub the entire surface with sal: and spread breast 
and legs with 3 T butter creamed with 3 T flour. 

4. Place in a hot oven and when the flour is well 
browned, reduce the heat. 

5. Baste every 10 min. if not roasted in a self basting 
pan. 

84 



6. For basting use % c butter melted in 2/3 c boiling 
water ; when this is gone use the fat in the pan. 

7. When the breast meat is tender the bird is done. 

STUFFING 
Ingredients. 

1 c cracker or bread 1/3 c scalded milk or boil- 

crumbs ing water 

14 c melted butter salt and pepper 

powdered sage 1 T chopped parsley 

Method. 

Melt butter and pour over the crumbs to which the 
seasonings have been added. 

OYSTER DRESSING 
Ingredients. 

3 c bread and cracker y 2 c melted butter 

crumbs salt and pepper 

1 pt oysters 
Method. 

1. Mix in the order given. 

2. Add oysters cleaned and drained from their liquor. 

FRIED CHICKEN 
Method. 

1. Dress, clean and cut up a chicken. 

2. Dredge pieces with salt, pepper and flour. 

3. Put plenty of salt pork, fat or lard and butter in 
the frying pan and when hot saute the chicken until brown 
and tender (about 30 min.). 

Only spring chicken should be used. 

CHICKEN FRICASSEE 
Method. 

1. Dress, clean and cut up a fowl. 

2. Put in a kettle and cover with boiling water, bring 
to the boiling point and simmer until chicken is tender (2 to 
3 hrs.) 

3. Add salt to water when chicken is about half done. 

4. Remove from water, dredge with flour, salt and 
pepper and brown in hot fat. 

85 



5. Strain the stock and remove the fat. 

6. Melt 3 T butter or chicken fat, add 4 T flour and 
pour the chicken stock on gradually while stirring. 

7. Add salt and pepper to taste and just before serving 
add y± c cream or milk. 

8. A brown sauce may be made by browning butter and 
flour before adding stock. 

9. Serve with or without hot biscuit. 
Veal may be used instead of chicken. 



86 



CHAPTER XX 
FISH 



Classes. 

Fish may be divided into two classes, (a) lean or white 
fish, and (b) oily or dark fish. Cod, halibut, haddock, white 
fish, flounder, smelt, perch, pickerel are white flesh, and 
salmon, mackerel, herring, shad, lake trout, dark flesh. 

Digestibility. 

The white fleshed fish is more easily digested than the 
dark and therefore should be selected for convalescents and 
invalids. 

Selection. 

Fish is at its best when cleaned and cooked just after 
being caught. In selecting fish see that the flesh feels firm, 
that the eyes are bright and bulging and that the gills are 
red. 

How to Bone a Fish. 

Scale and clean. Begin at tail and run a sharp knife 
under the flesh close to the back, working towards the head. 
Separate the flesh from the side bones. Pull out the spine 
and attached bones. 

Methods of Cooking Fish. 

Boiling Broiling 

Braising Frying 

Baking Steaming 

The connective tissue in fish dissolves during the cook- 
ing process and the flesh has a tendency to fall apart. To 
prevent this it may be 

1. Wrapped in cheese cloth to boil. 

2. Dip in eggs and crumbs to fry. 

3. Place on thin cloth to bake. 

Fish combines palatably with other foods in souffles, 
croquettes, scalloped dishes and salads. 

87 



FISH CHOWDER 

Rabbit, fowl, or any meat may be used instead of the 
fish, or tomatoes instead of milk. Tomatoes, however, are 
less nutritious than milk. 

Ingredients. 

li/2 lbs fish (fresh, salt, 2 c carrots cut in pieces 

or canned) 14 lb salt pork 

9 potatoes, peeled and 3 c milk 

cut in small pieces pepper 

1 onion, sliced 3 T flour 

Method. 

1. Cut pork in small pieces and fry with the chopped 
onion for five minutes. 

2. Put pork, onions, carrots and potatoes in kettle and 
cover with boiling water. Cook until vegetables are tender. 

3. Mix three tablespoons of flour with one-half cup of 
the cold milk and stir in the liquid in the pot to thicken. 

4. Add the rest of the milk and the fish which has been 
removed from the bone and cut in small pieces. Cook until 
the fish is tender, about 10 minutes. Serve hot. You may 
omit salt pork and use a tablespoon of other fat. 

CODFISH BALLS 
Ingredients. 

1 c codfish (shredded) 1 egg 

2 c potato, cut in cubes salt if needed 

Method. 

1. Put potatoes in stew pan. Cover with boiling water 
and cook until potatoes are nearly done. Add codfish. 

2. The whole process will take about 20 minutes. 

3. Drain off the water thoroughly and shake stew pan 
over fire to dry. 

4. Mash and season. Add the egg. Finish as follow- : 

a. Shape into round, flat cakes about an inch thick. 
Saute. 

b. The same, browning cakes on a greased pan in the 
oven or under gas flame. 

c. Shape in balls. Place in frying basket. Lower bas- 
ket into hot fat until the balls are brown. Lift the basket 
and drain balls on paper. 

88 



Note. — Egg may be omitted and mashed mixture 
dropped from spoon into hot fat. Brown well on one side 
and turn. 

Serve with a medium white sauce. 

STEAMED HALIBUT OR COD 

Wipe fish with a damp cloth. Wrap in a piece of cheese- 
cloth and place in steamer. Cook until flesh will come read- 
ily from bone. Remove from cheesecloth, remove skin and 
serve on a hot platter at once. 

CREAMED SALT CODFISH 
Ingredients. 

1 c shredded codfish 1 c milk 
IV2 T butter pepper 

2 T flour salt if needed 

Method. 

Pick 1 c codfish to shreds. Put in sauce pan and cover 
with cold water. Let come to the boiling point. Drain, 

Make a white sauce with fat, flour and milk. Season. 
Add fish and serve on toast or with potatoes which have 
been boiled in the jackets. Garnish with hard boiled eggs. 

SALMON LOAF 
Ingredients. 

1 can salmon 1 egg 

1 c cracker or bread V2 c milk 
crumbs y 2 t salt 

2 T butter pepper 

Method. 

1. Remove the bones and skin ; leave oil. 

2. Mix all together into a loaf and steam about 1 hr. 
Serve with lemon. 

BAKED STUFFED FISH 

Wash fish and dry with cheesecloth. Sprinkle with salt, 
stuff, sew with coarse cotton. Insert slices of salt pork at 
intervals on each side. Bake in a hot oven, allowing 15 
minutes to the pound. Serve with Hollandaise sauce. 

89 



STUFFING FOR FISH 
Ingredients. 

2 c bread crumbs 1 t chopped parsley 

% t salt 1 t chopped pickle or 

1 small onion, grated capers 

4 T melted butter 
Method. 

Mix in order given and moisten with a little hot water. 



PARSLEY SAUCE 

Ingredients. 

1 T butter % t salt 

1 T flour spk pepper 

1 c boiling water 2 T chopped parsley 

Method. 

Make same as thin white sauce, using boiling water in- 
stead of milk. 

EGG SAUCE 

To Drawn Butter sauce add 2 hard cooked eggs cut in 
14,-in. slices or the beaten yolks of 2 eggs and 1 t lemon 
juice. 

DRAWN BUTTER SAUCE 
Ingredients. 

1/3 c butter 1% c hot water 

3 T flour i-."t salt 

1/3 t pepper 
Method. 

1. Melt Vo the butter and add flour with seasoning. 
Stir until free from lumps. 

2. Add hot water gradually and boil about 5 min. 

3. Add remaining butter in small pieces. Serve with 
boiled or baked fish. 



HOLLANDAISE SAUCE 

Ingredients. 

V2 c butter 1 s t paprika 

2 egg yolks *4 t salt 

* - T vinegar, or IT \ 2 c hot water 

lemon juice 

90 



Method. 

1. Cream butter, add yolks, beat thoroughly. 

2. Add lemon juice, salt, paprika, hot water. 

3. Cook in double boiler. Stir constantly until thick 
and creamy. 

4. Beat with Dover egg beater. 

SHELL FISH 

Shell fish are divided into two classes, (a) moilusks; 
clams, oysters, scallops and mussels, (b) crustaceans; lob- 
sters, crabs, shrimps, crawfish. 

Oysters are the most important of the shell fish consid- 
ered as food. The flavor depends upon locality in which 
they are grown. The whole flesh of the oyster is edible. 
Oysters are in season from September to May. 

How to Clean Oysters. 

Drain off the liquid. With the fingers examine each 
oyster to see that no shells are clinging to them. The 
liquid from the oysters may be strained and used. 

CREAMED OYSTERS ON TOAST 

Ingredients. 

1 c oysters 2 T butter 

V 2 c milk 2 T flour 

] /2 c oyster liquor % t salt 

Method. 

1. Clean oysters, put into a strainer, set in a bowl and 
pour */2 c cold water over for every quart oysters. Take 
each one in the fingers to make sure no pieces of shell adhere 
to the tough muscle. 

2. Boil liquor, and skim till clear. 

3. Melt butter, add flour, oyster liquor and milk grad- 
ually. Season. 

4. Add oysters and cook till they are plump and edges 
curl. Serve on toast. Garnish with parsley. 

Ingredients. ESCALLOPED OYSTERS 

1 pt oysters 1% c crumbs 

4 t oyster liquor 1/3 c butter (melted) 

6 T milk or cream salt 

91 



Method. 

1. Stir the melted butter into the crumbs. Put a thin 
layer in bottom of a buttered baking dish, cover with oysters 
and sprinkle with salt, add part of the milk and oyster 
liquor, repeat, and cover top with crumbs. 

2. Bake 40 min. in hot oven. 

Note. — Two layers are sufficient; if more be used, the 
center oysters will be underdone. 







OYSTER STEW 








Ingredients. 










-H 


1 pt oysters 




4 T 


butter 


or 


substitute 


4 c scalded milk 


Vz t 


salt 






Method. 




Vs t pepper 









Carefully pick over the oysters, reserve liquor and heat 
it to the boiling point, strain through cheesecloth, add oys- 
ters, and cook until they are plump and edges begin to 
curl, add the hot milk, butter and seasoning. Serve at once. 

OYSTERS IN BACON 
Ingredients. 

1 doz oysters 1 doz slices baton 

Method. 

1. Drain oysters, wash, dry and roll each in bacon. 

2. Fasten with toothpick. 

3. Cook in hot pan until slightly crisp and brown. 

4. Remove toothpick and serve on toast. 



cw 



CHAPTER XXI 
GELATINE 



Gelatine is a transparent substance obtained from the 
bones, skins and connective tissues of animals by long 
boiling. 

A very pure form of gelatine is made from the air blad- 
der of the sturgeon and is used in the manufacture of isin- 
glass. 

Classification. — Gelatine is classed as a protein, but it is 
not a tissue builder. It will give heat and energy and is 
known as a protein sparer because it saves protein for tis- 
sue building that might otherwise be used for heat and 
energy. 

Forms of Gelatine. 

1. Sheet gelatine. 

2. Shredded gelatine. 

3. Granulated gelatine. 

Characteristics of Gelatine. 

1. Gelatine softens and swells in cold water. 

2. Gelatine dissolves in hot water. 

3. Dissolved gelatine thickens when cold. 

4. Gelatine will not stiffen if boiled. 

5. When gelatine has hardened to the consistency of 
egg white it may be beaten with a Dover egg beater the 
same as egg whites. 

Directions for Use. 

1. Soak gelatine in cold water about 20 min. 

2. Dissolve gelatine by pouring boiling water over it 
or it may be dissolved by placing the soaked gelatine over 
hot water. 

3. Add fruit juices and flavoring after the gelatine is 
dissolved. 

4. Put the gelatine in a cool place or on ice to stiffen. 
This takes from two to four hours. 

93 



5. To make jelly and fruit in layers, put part of the 
gelatine with fruit into the mold and let it stiffen. Keep 
the remainder warm by setting it in warm water. Then 
make a second layer and repeat until all is used. 

6. To remove jelly from mold dip the mold into hot 
water. 

LEMON JELLY 
Ingredients. 

No. 1. 

1/2 box Knox gelatine 2/3 c cold water 

No. 2. 

1 c sugar 1-in. stick cinnamon 

2 c water thin yellow rind *4 lemon 

!/2 c lemon juice 
Method. 

Allow No. 1 to soak from 15 to 20 min. 
Mix No. 2 and cook together. Let boil 3 min. and pour 
into No. 1. 

Add lemon juice and strain into molds. Set on ice until 
firm. 

ORANGE SNOW PUDDING 
Ingredients. 

1 T gelatine ] >> c sugar 

14 c cold water % c orange juice 

34 c boiling water 2 T lemon juice 

1 egg white 
Method. 

1. Prepare the same as lemon jelly, but just before it 
becomes hard beat in the whites of the eggs with a Dover 
egg beater. 

2. This may be served in orange baskets. 

RICE GELATINE 
Ingredients. 

Y2 box granulated gela- ] •_> c rice 

"tine 1 2 c powdered sugar 

14 c cold water l'pt double cream 

1 •_> t vanilla 
Method. 

1. Soak gelatine in cold water. 

2. Dissolve over hot water. 

3. Cook rice in boiling salted water until tender. 

94 



4. Dry thoroughly. 

5. Whip the cream and fold into it the gelatine, cold 
rice, sugar and vanilla. 

6. Pour into wet molds. 

7. Serve with quince jelly. 

SPANISH CREAM 
Ingredients. 

2 T granulated gelatine % c sugar 

3 c milk % t salt 

3 egg yolks 3 egg whites 

1 t vanilla 
Method. 

1. Reserve % c milk to soak gelatine. 

2. Scald the remaining 2% c milk. 

3. Separate the eggs. 

4. Beat the yolks, add the sugar and salt. 

5. Stir in the scalded milk slowly and cook in a double 
boiler, stirring all the time, until the custard thickens and 
forms a coating on the spoon. 

6. Remove from the fire, add the soaked gelatine and 
stir until dissolved. 

7. Beat the egg whites until stiff then fold into the 
mixture. 

8. Flavor and turn into a wet mold. 

9. Set in a cold place or on ice to harden. 



m 



CHAPTER XXII 
FLOUR MIXTURES 



Wheat. — There are two classes of wheat — summer anc ] 
winter. Winter or soft wheat is sown in the fall; is soft 
and starchy. It is made into pastry flour. Summer or hard 
wheat is sown in the spring, grows up quickly and is hard, 
containing more gluten. Hard wheat flour makes a more 
elastic dough, necessary for good bread. 

The wheat grain is composed of the bran, germ and 
heart. White flour contains the heart only; graham flour 
is made from the whole grain, and whole wheat flour is 
made from the bran and heart.' 

BATTERS AND DOUGHS 

A batter is a thin mixture of flour and some liquid. 

A thin batter is made in proportions of 1 measur< 
liquid to 1 measure of flour. 

A drop batter or muffin mixture is made in proportions 
of 1 to 2. 

A dough is made in proportions of 1 to 3. 

A sponge is a drop batter, to which yeast has been added. 

Accurate measuring is necessary for perfect success 
with flour mixtures. All dry ingredients are best sifted 
before measuring. 

1. Thin Batters. — Popovers. 

2. Thick Pour Batters. — Griddle cakes, waffles. 

3. Thick Batters. — Cake, suet pudding, emergency bis- 
cuit, muffins, fritters. 

4. Heavy Drop Batter. — Drop cookies. 

5. Soft Dough. — Biscuit, crullers, bread, rolls. 

6. Stiff Dough. — Pastry, rolled cookies, noodles. 

A leavening agent is something which will lighten a 
mixture by producing a gas which separates the particles 
and expands by the heat applied, thus raising the mixture. 

Leavening Agents. — Baking powder, yeast, baking soda 
and an acid (use Yl t soda to 1 c clabbered milk), steam. 
air, egg. 

9€ 



Shortenings. — Butter, oleomargarine, lard, crisco, suet, 
drippings, chicken fat, refined oils. 

Sweetenings. — Sugar, brown sugar, molasses, corn syr- 
ups, honey, glucose. 

Flavorings. — Spices, extracts, fruit juices, fruit rinds. 

Baking Powder Experiments. 

Dissolve i/2 t of baking powder in 2 T of water and 
heat in a test tube. Note the gas given off by applying a 
lighted match. Note bubbling also. 

2. Dissolve 1 t baking soda in % c cold water. Note 
if any action takes place. 

OVEN TEMPERATURES 



Slow Moderate 
250-350 F. 350-400 F. 


Hot or Quick 
400-450 F\ 


Very Hot 
450-550 F. 


Custards 






Meringues 

Sponge Cake 
Angel Cake 
Bread 






Gingerbread 
Plain Cake 






Muffins 


Parker House 

Rolls 
Popovers 





B. Powder Biscuit 

Pastry 

Other oven tests may be used but are of course inac- 
curate. 

1. Sensation alone. 

2. Counting, associated with sensation. 

3. Color changes in pieces of writing paper. 

4. Color changes in flour. 

5. Time it takes the oven to reach desired heat. 

Quarters of Time. 

1. Begins to rise. 

97 



2. Continues rising — begins to brown. 

3. Finishes browning. 

4. Shrinks from pan. 

Thick batter mixtures are baked when a clean toothpick 
inserted in the center is pulled out clean. Cakes and muf- 
fins will shrink from sides of pans and when pressed lightly 
with the finger will spring back from the touch. A uniform 
brown color is desirable. 

After baking, cakes and muffins are loosened at edges 
with a spatula. 

Cake pans may be placed on damp cloth to assist in loos- 
ening cake. 

Invert cakes on board or rack. Turn right side up after 
few minutes. 

Combining of Flour Mixtures. 

1. Stirring. 

2. Beating. 

3. Cutting and folding. 
Stirring mixes the ingredients. 
Beating encloses a large amount of air. 

Cutting and folding prevents the escape of air already 
introduced. 

PROPORTIONS FOR MIXED SPICES 

V2 T cloves (ground) 1 T mace 

1 2 T allspice IT grated nutmeg 

3 T cinnamon 
How to Chop Suet. 

Divide suet in pieces. Remove the membrane. Mix 
with a little flour and chop in chopping bowl, or better, put 
through meat grinder. 

How to Clean Currants. 

Rub currants first with a little flour to remove grit. 
Wash thoroughly in strainer with cold water. Soften with 
hot water. Dry between folds of a clean towel, or place in 
oven a few minutes. Flour again for baking to prevent 
them from sinking to the bottom. 

How to Seed Raisins. 

A little butter on the tip of a paring knife and on the 
tips of your fingers aids in the removal of seeds from raisins. 

98 





POPOVERS 


redients. 




1 c flour 


1 egg 


1/2 t salt 


% c milk 



Method. 

1. Beat the egg, add the milk. 

2. Sift in the dry ingredients, beat vigorously. Pour 
into buttered cups and bake in a hot oven 30-35 minutes. 

GRIDDLE CAKES 
Ingredients. 

1 c flour 2 t baking powder 

1/2 t salt 1 T butter (melted) 

1 egg 1 c milk 

Method. 

1. Sift dry ingredients together three times. 

2. Add egg, butter and milk ; beat thoroughly. 

3. Pour batter by spoonsful on a hot, greased griddle. 
Bake until under side is deep brown. Turn and brown the 
other side. 

Note. — If large bubbles rise at once to the top of the 
cakes, the griddle is too hot. If the top stiffens before the 
under side is brown, the griddle is not hot enough. 

Serve the cakes as soon as baked, with butter, butter 
and syrup or butter and sugar. 

SOUR MILK GRIDDLE CAKES 
Ingredients. 

1 c sour milk 1 egg 

1 c flour i/ 8 t salt 

1 -> t soda 
Method. 

1. Sift flour, salt and soda together. Beat egg well. 

2. Stir milk into dry ingredients. Add egg and stir 
well. 

WAFFLES 
Ingredients. 

1 c flour 2 t baking powder 

% t salt 1 egg 

% c milk 2 T melted butter 

99 



Method. 

1. Separate the egg. Beat the yolk and add the miik 
and butter. 

2. Sift the dry ingredients, add to the above mixture. 

3. Fold in the whites just before frying. Fry on a 
well-greased waffle iron. 

4. The addition of 2 tablespoonsful of cornmeal to waf- 
fles or griddle cakes gives a more tender cake. 



PLAIN MUFFINS 
Ingredients. 

2 c flour 1 c milk 

*<> t salt 1 egg, well beaten 

3 t baking powder 2 T melted butter 

4 T sugar 

Method. 

1. Mix dry ingredients. 

2. Mix half of milk with beaten egg. 

3. Add this to dry mixture. Beat together quickly. 

4. If too thick, add enough milk to make a soft drop 
batter. 

5. Add melted butter. 

6. Fill greased muffin tins about half full, bake in a 
moderate oven about 20 minutes. 

Note. — Varv with other flours. 



GRAHAM MUFFINS 
Ingredients. 

1 c graham flour 1 t salt 

1 c white flour 1 c milk 

:V- -, t baking powder 1 T melted butter 

1/4 c sugar 1 egg 



BRAN MUFFINS 
Ingredients. 

to c flour 1 t baking powder 

l"c bran 1 T melted fat 

2 T molasses 
1 •_> g sour milk 

100 



Ingredients. 

3 c flour 

1 c cooked rice 

2 t baking powder 

3 t sugar 



RICE MUFFINS 



combine the rice and milk 



1 1/3 c milk 

1 egg 

3 T melted butter 

2/3 t salt 



T _. , CORNMEAL MUFFINS 
Ingredients. 

1 c flour Vi t salt 

1 c corn meal 1 egg 

2 T sugar 1 c milk 

4 t baking powder 2 T melted butter 

DUTCH APPLE CAKE 
Ingredients. 

2 c flour 1 egg 

V2 t salt 1 c milk 

4 t baking powder 2 sour apples 

% c butter 2 T sugar 

SOUTHERN SPOON BREAD 



1 c sweet milk 

1/2 c sour milk 

l'egg 

IV* T butter 



14 t soda 



Ingredients. 

% c corn meal 
14 c flour 
y 2 t salt 
2 T sugar 

Method. 

1. Mix and sift dry ingredients ; add sour milk, one-half 
the sweet milk and the beaten egg. 

2. Melt the butter in an earthen baking dish ; pour the 
batter into it, then gently pour on top of it the remainder 
of the milk. 

3. Bake about 30 minutes in a moderate oven, and 
serve in baking dish. 



SPICED CORN BREAD 



Ingredients. 

1 c corn meal 

V2 c r y e or barley flour 

14 c molasses 

V 2 t salt 

14 t soda 

*4c 



1/2 c sour milk 
1/2 c water 
1 t cinnamon 
1 t ginger 
V2 t clove 
raisins 

101 



Method. 

« 

1. Mix thoroughly all dry ingredients. 

2. Add milk, water, molasses and floured raisins. 

3. Bake in moderate oven one hour. May be baked in 
loaf if desired. 

GOLDEN CORN CAKE 
Ingredients. 

114 c corn meal 1 _> t salt 

% c flour 1 c milk 

1 T sugar 1 egg 

4 t baking powder 2 T melted butter 

Method. 

1. Mix and sift dry ingredients; add milk and beaten 
egg and butter. 

2. Bake in shallow pan 20 minutes. 

OATMEAL COFFEE CAKE 
Ingredients. 

2y 2 c rolled oats (put 1 egg (well beaten) 

through grinder) 1 c milk, coffee or 
14 c sugar water 

4 t baking powder ] j c fat 

U 2 t salt 2 ■"> c raisins 

Method. 

1. Mix thoroughly dry ingredients, add liquid and beat. 

2. Add fat melted and raisins mixed with some of 
ground oat flakes. 

3. Pour into greased pan and bake in moderate oven 
about 30 minutes. 

EMERGENCY BISCUITS 
Ingredients. 

1 c milk 4 t baking powder 
2% c flour 4 T shortening 

1 -j t salt 

BAKING POWDER BISCUITS 
Ingredients. 

2 c flour 2-3 T fat 
4 t baking powder f •_> t salt 

about 2 3c milk or water 

102 



Method. 

1. Sift dry ingredients and rub in the fat with finger 
tips or cut in, using 2 knives.. 

2. Add enough milk to moisten, stirring as little as 
possible. 

3. Turn dough on a floured board and roll i/ 2 inch thick. 

4. Cut with a biscuit cutter, place on floured tins and 
bake in a hot oven 12 to 15 minutes. 

Note. — Drop or Emergency Biscuit may be made by add- 
ing a little more liquid. Dumplings may be made by omit- 
ting fat and adding more liquid. Drop from spoon on top 
of boiling stew; cover closely. Cook 12 minutes without 
removing cover. 

CINNAMON ROLLS 
Ingredients. 

2 c flour About 2/3 c milk 

4 t baking powder 1/3 c stoned raisins 

y% t salt (finely chopped) 

2 T sugar 2 T citron (finely 

2 T butter chopped) 

1/3 t cinnamon 
Method. 

1. Mix as for Baking Powder Biscuit. 

2. Roll to % inch thickness. Brush over with melted 
butter, and sprinkle with fruit, sugar and cinnamon. Roll 
like a jelly roll; cut off pieces three-fourths inch in thick- 
ness. 

3. Place on a buttered tin and bake in a hot oven 15 
minutes. 

DUMPLINGS FOR BEEF STEW 
Ingredients. 

2 c flour 1/2 t salt 

4 t baking powder 2 t butter 

%c milk or water 
Method. 

1. Mix as for baking powder biscuit. 

2. Drop by spoonsful on top of stew. 

3. Cover closely and steam 12 minutes without lifting 
the cover. 

The dumplings must rest on the meat and vegetables 
and not settle into the liquid. 

103 



STRAWBERRY SHORTCAKE 
Ingredients. 

2 c flour 14 t salt 

4 t baking powder about 2/3 c milk or water 

6 T shortening 
Method. 

1. Mix and sift dry ingredients three times, cut in the 
shortening and add milk gradually. 

2. Divide dough in half and roll or pat out about ] 2 
inch thick. 

3. Place one piece of dough upon the other and bake in 
a hot oven about 15 minutes. 

4. Remove from oven, separate, and pour filling be- 
tween the layers and on top of the cake. 

FILLING 

Take a quart and a half of berries, wash, hull, cut in 
half and sweeten with one and a half cups of sugar. Pour 
over shortcake. 

Note. — Oranges, raspberries, blackberries or other fruit 
may be used for a shortcake. 

TEA RING 
Ingredients. 

Add one whole egg and one-half cup raisins to recipe 
for shortcake. 

Method. 

1. Toss on floured board. 

2. Shape into an oblong. 

3. Insert raisins. 

4. Twist ends of dough and shape as a tea ring. 

APPLE JOHN 
Ingredients. 

A shortcake dough. Any fresh or canned fruit not too 
juicy. Juice may be drained off and used for a sauce. 

Method. 

1. Place fruit in bottom of a baking dish. Sprinkle 
with sugar if necessary. 

2. Drop shortcake mixture on top of fruit. 

104 



3. Bake in quick oven. 

4. Serve with a sauce. 

Baked or steamed apple dumplings may be made with 
a shortcake dough made into individual dumplings enclosing 
the fruit flavored with sugar, butter, cinnamon or nutmeg. 

CAKE 
a. — Butter Cakes. 

General Rules for Mixing 
1. — Commercial Method. 

a. Mix all ingredients together in order given and beat 
vigorously. 

This is a very easy and quick method and very good re- 
sults may be obtained. 

In cake making the use of pastry flour always gives a 
cake of superior quality. Adding the baking powder last 
also seems to produce better results. 

2.— The Standard Method. 

a. Sift together the dry ingredients. 

b. Cream the butter and beat in the sugar. 

c. The eggs may or may not be separated. If they are 
not, beat them until light and add to creamed butter and 
sugar. 

If eggs are separated, beat the yolks into the creamed 
butter and sugar. 

d. Add the dry ingredients and milk alternately. First 
stir and then beat vigorously, adding the flavoring. 

e. Cut and fold in the stiffly beaten egg whites, and 
do not beat the mixture again. 

b. — Cakes Without Butter. 

(Sponge Cake, Etc.) 

a. If baking powder is used, sift with the flour. 

b. Beat the whites and yolks of eggs separately. 

c. Beat the sugar into the yolks, and add the liquid 
and flavoring. 

d. Add the dry ingredients and beaten whites alter- 
nately. 

105 



General Rules for Baking. 

Time depends on thickness of cake. 

a. Cup cakes, 12-15 minutes. 

b. Layer cakes, 20-30 minutes. 

c. Loaf cakes, 30-40 minutes. 

STANDARD CAKE 
Ingredients. 

1/3 c butter 1% c flour 

1 c sugar 2H t baking powder 

2 eggs 1 t vanilla, or lemon, or 
*4 t salt i £ t almond extract, or 
2/3 c milk 2 t mixed spices 

Modifications. 

Nut Cake. — Add !/> c chopped nuts. 

Chocolate Cake. — Add 2 oz melted chocolate or 4 T cocoa 
with the vanilla. 

Currant or Raisin. — Add 14 c. 

* 

SPICE CAKE 
Ingredients. 

4 T butter 2% c flour 

V2 c sugar 2 t cinnamon 

i egg and 1 egg yolk 3 1 t cloves 

1/2 c N. 0. molasses 1 t soda 

V2 c sour milk ^4 t salt 

Method. 

1. Grease cake pan. 

2. Sift flour, soda, salt and 1 spice together three times. 

3. Cream butter and sugar together. 

4. Add eggs well beaten, molasses and dry ingredients. 

5. Beat well and bake in moderate oven. 

EGGLESS, MILKLESS, BUTTERLESS CAKE 

(Fruit Cake) 
Ingredients. 

1 c brown sugar ] j t salt 

1% c water 1 t nutmeg 

1 c seeded raisins 1 t cinnamon 

2 oz citron, cut fine 1 c corn flour 
1/3 c shortening 1 c rye flour 

5 t baking powder 

106 



Method. 

Boil sugar, water, fruit, shortening, salt and spices to- 
gether in saucepan 3 minutes. When cold add flour and 
baking powder, which have been sifted together; mix well. 
Bake in loaf, moderate oven, 45 minutes. 

Ingredients. FEATHER CAKE 

6 T butter 1 c milk 

1 1/3 c sugar 3 c flour 

3 eggs 6 t baking powder 

l\o t vanilla 
Method. 

1. Cream the butter and add sugar while creaming, 
then egg well beaten. 

2. Sift flour, baking powder and salt and add a little 
to the first mixture, then add a little milk, and so on until 
all the flour is added. Add vanilla and beat well. 

3. Put at once into buttered or paper pan. Bake in a 
moderate oven. 

Ingredients. GINGER CAKE 

6 T shortening 14 c milk 

1/3 c sugar 1 2/3 c flour 
1 egg 1 t ginger 

1/2 c N. 0. molasses 14 t allspice 

1 t soda 
Method. 

1. Cream shortening. Add sugar, egg and molasses. 
Beat well. 

2. Mix spice, soda and flour ; sift. 

3. Add half of flour and part of milk to first mixture. 
Add remaining flour and enough milk to make a soft drop 
batter. Beat thoroughly. 

4. Bake in a moderate oven about 30 minutes. 
Other flours mav be substituted for wheat flour. 



Ingredients. 


DEVIL'S FOOD 


\y% c sugar 


2 c flour 


V2 c butter 


3 t baking powder 


2 eggs 


1 t vanilla 


1 c milk 


2 sqs chocolate 


1.4 t salt 


grated 



107 



Method. 

1. Beat to a cream one cup of the sugar with the butter. 

2. Add well beaten eggs, then half a cup of the milk 
and vanilla. 

3. Sift together the flour, salt and baking powder, and 
beat them into the other ingredients. 

4. Put remainder of sugar and milk with the chocolate 
into a saucepan. Cook until smooth and thick. Add to 
mixture. 

5. Add vanilla and beat well. 

SPONGE CAKE 
Ingredients. 

3 eggs 1 c flour, sifted 3 times 

% t salt 1 t lemon juice 

% c granulated sugar li/ 2 T cold water 

Method. 

1. Beat the yolks of the eggs until stiff and lemon 
colored. 

2. Add the sugar gradually and continue beating. Add 
lemon juice and water. 

3. Beat the egg whites until very stiff and dry. 

4. Fold in half of the well beaten whites, then sift and 
fold in gradually half of the flour. 

5. Add the remainder of the egg and flour in the same 
way. 

6. Bake in a buttered tin in a slow oven, or better line 
the tin with oiled paper. 

ANGEL CAKE 
Ingredients. 

whites 8 eggs % c flour 

1 t cream of tartar i_ t t salt 

1 c sugar % t vanilla 

Method. 

1. Beat whites of eggs until frothy ; add cream of tar- 
tar and continue beating until eggs are stiff. 

2. Add sugar gradually. 

3. Fold in flour mixed and sifted four times. 

4. Add vanilla. 

108 



5. Bake about 45-50 minutes in angel cake pan in slow- 
oven. 

6. After cake has risen and begins to brown, cover with 
a buttered paper pan and cook till the chocolate is dissolved. 
Add to the cake batter. Beat w 7 ell and bake in a moderate 
oven about 45 minutes. 

COOKIES 

Classification. — Dropped, rolled, spread. 

DROPPED COOKIES 

Thick batters; drop from a teaspoon on a well-greased 
sheet one inch apart. 

ROLLED COOKIES 

Stiff dough; chill before rolling out. 
Filled cookies; two cookies rolled slightly thinner and 
put together before baking with fruit and nut filling. 

SPREAD COOKIES 
♦ 

Thick batters; spread with spatula on a well-greased 
sheet or on backs of dripping pans. After baking cut in 
squares or oblongs. They may be rolled while hot. 

GENERAL RULES FOR MIXING 

Eggs should not be separated, otherwise mix as for cake. 
Bake one cooky to see if mixture is of proper consist- 
ency. 

PEANUT COOKIES 
Ingredients. 

2 T butter % t salt 

14 c sugar 1 egg 

1/2 c flour 2 T milk 

1 t baking powder V2 t lemon juice 

1/2 c chopped peanuts 
Method. 

Mix same as cake. Drop from a teaspoon on a greased 
tin, keeping cookies one inch apart. Place V2 a peanut on 
top of each and bake in a slow oven about 15 minutes. 

109 



Ingredients. 

% c shortening 

1 c sugar 

2 eggs 

1/2 c buttermilk or 
14 c boiling water 



OATMEAL COOKIES 



% t soda 
1 c oatflake 
1% c flour 
14 t salt 
1 t cinnamon 
1 c raisins 
Method. 

Mix and drop from a teaspoon the same as peanut 
cookies. 



Ingredients. 

2 T butter 

1 c sugar 

2 eggs 



OATMEAL MACAROONS 



1 t baking powder 
1 t almond extract 
14 t salt 
2 1 -j c rolled oats 
Method. 

Soften butter slightly. Add sugar, beaten egg and ex- 
tract. Then add oats, baking powder and salt mixed to- 
gether. Drop by spoonsful on greased pan and bake about 
12 minutes in hot oven. 

Cocoanut may be substituted for part of the rolled oat^. 



Ingredients. 

% c fat 
1 c sugar 
1 egg 



SUGAR COOKIES 



1 1 c milk 

2 t baking powder 
1 t flavoring 

about 3 c flour 
Method. 

1. Mix ingredients as for cake. 

2. When dough is stiff enough to roll, turn on a floured 
board and roll about 14-inch thick. Cut and place on a 
greased pan and bake about 15 minutes. 

N te. — Substitute flours may be used. Vary by adding 
spices, fruit and nuts. 



Ingredients. MOLASSES COOKIES 

1/3 c butter * - 2 t salt 

1/3 c boiling water 1 T ginger 

2/3 c molasses 1 t cinnamon 

l' t soda 5 •_> c sugar 

flour to make soft dough 

110 



Method. 

Mix as for cake. Roll out 14 -inch thick. Cut and bake 
in moderate oven. 

CHOCOLATE CHIPS 

(A Spread Cooky) 
Ingredients. 

i/2 c butter 4 T melted chocolate 

1 c sugar 1 t vanilla 

2 eggs 1 c flour 



Ingredients. 

1 egg ] 2 t salt 



NOODLES 

flour 



Method. 

1. Beat egg slightly. 

2. Add salt and flour enough to make very stiff doughv 

3. Knead, toss on floured board and roll thinly as pos- 
sible, which may be as thin as paper. 

4. Cover with towel and set aside for 20 minutes. 

5. Roll the sheet like a jelly roil, cut in very thin slices. 

6. Unroll pieces, dry and when needed cook 20 minutes 
in boiling salted water. Drain and add to soup. 

Noodles may be served as a vegetable. 



BOSTON BROWN BREAD (Steamed) 
Ingredients. 

1 c rye meal 2 c sour milk or 1% c 

1 c granulated corn meal sweet milk or water 

1 c graham flour % t soda 

% c molasses 1 t salt 

Method. 

1. Mix and sift dry ingredients. 

2. Add molasses and milk, stir until well mixed. 

3. Turn into a well-buttered mold and steam 3% hours. 

4. Butter and tie on cover with string. 

5. Never fill mold more than two-thirds full. Allow 
water to come half way up around mold. Add more boiling 
water as needed. 

Ill 



BROWN BREAD (Baked) 
Ingredients. 

2/3 c molasses 3i/ 2 c graham flour 

2 c sour milk iy 2 t baking powder 

3 eggs 2 t soda 
2 T melted butter % t salt 

Method. 

1. Mix and sift dry ingredients. 

2. Add slightly beaten eggs to the liquid ingredients 
and combine mixtures. 

3. Bake in a slow oven li/ 2 hours. The batter should 
be a little thicker than for butter cakes. 

NUT BREAD I 
Ingredients. 

2 eggs 4 c flour 

% c sugar 114 t baking powder 

2 c milk 1 t salt 

1 c chopped nuts 
Method. 

1. Follow general directions for flour mixtures. 

2. Allow mixture to stand in the pan 20 minutes. 

3. Bake in a moderate oven 40-50 minutes. 

NUT BREAD II 
Ingredients 

1 c molasses 2 t baking powder 

11/2 c water ] 2 t soda 

4 c graham flour 1 c white flour 

1 t salt 2 c chopped walnuts 

Method. 

Follow directions for flour mixtures. Bake in bread pans 
in a moderate oven 35-40 minutes. 

YEAST BREAD 

In judging a loaf of bread, the size and symmetry must 
be considered, uniformity in the color of the crust, the light- 
ness of the crumb, the even distribution and the size of the 
cavities throughout the loaf. 

Yeast is put into bread dough to produce carbon dioxide 
gas to lighten the whole mass. If yeast is in good condition. 

112 



it has little effect on the flavor of bread, even . if used in 
rather large quantity to hasten the process. 

The best forms of yeast now on the market are the 
compressed and dried cakes. The former must be abso- 
lutely fresh. 

Experiments With Yeast. 

Divide 1 cake of yeast into three parts and dissolve each 
part in a little lukewarm water. 

1. Surround one bowl with lukewarm water and keep 
at this temperature. 

2. Surround 1 bowl with cracked ice and salt. 

3. Surround 1 bowl with boiling water, and keep at 
this temperature. 

Note results and state conclusions as to the effect of 
temperature upon the yeast cell. 

4. Remove bowl 2 and surround with lukewarm water. 
Note result. State conclusion. 

BREAD MAKING 

(Slow Process) 
Ingredients. 

1 t salt 1 c boiling water *r 

1 T sugar scalded milk 

1 t butter or lard % yeast cake 

3 c flour 
Method. 

1. Dissolve salt, sugar and butter in the liquid. 

2. When mixture becomes lukewarm, break yeast cake 
into it and stir until dissolved. Add l 1 /*> c flour to mixture 
gradually, beat thoroughly. 

3. Set batter to rise in ordinary room temperature 7-8 
hours or over night, or until doubled in bulk. 

4. Add flour to mixture sufficient to prevent it sticking 
to board or hands. 

5. Place dough on lightly floured molding board and 
knead lightly 10-15 minutes, adding a little more flour if it 
becomes sticky. 

6. Let rise again. Then knead and shape dough into 
a loaf in buttered pan, and allow to rise in same temperature 
as before until it doubles in bulk. 

113 



7. Bake loaf in moderately hot oven 50-60 min., or until 
a deep brown, turning pan as necessary to brown all sides. 

8. Remove bread from pan, grease with butter and 
place where cold air can reach all sides of it. 

Note. — If whole wheat or graham bread is desired, whole 
wheat or graham flour may be used instead of white flour 
in fourth step. 

Ground oatmeal, barley flour, rye flour, cornmeal, corn 
flour, rice flour, potato flour, mashed potatoes may be sub- 
stituted for part of the flour. 

QUICK PROCESS BREAD 

(About 5 Hours) 
Ingredients. 

3 c flour 1 t salt 

1 c scalded milk or 1 T butter or lard 
boiling water 1 yeast cake 

1 t sugar 
Method. 

Proceed as for slow process bread with the following 
exceptions : 

Cover and put batter to rise in pan of warm water until 
doubled in bulk. Keep water at same temperature. 

After the fifth step in slow process bread, for quick 
process bread mold dough into a loaf, place in well greased 
pan. Cover and let double in bulk. 

Note. — If bread or roll dough is brushed with a little 
melted butter before it is set to rise it may be prevented 
from having a dry crust. 

Very good bread was made during war times by mixing 
all ingredients together immediately and letting rise once 
only. 

FANCY ROLLS 
Ingredients. 

2 c scalded milk 4 T butter 

3 c flour 4 T sugar 
1/3 yeast cake 3 t t salt 

Method. 

1. Add scalded milk to salt, sugar and butter, when 
lukewarm break yeast cake into it and stir until thoroughly 
mixed. Add flour, beat and set to rise. 

114 



2. When light, beat thoroughly and add enough flour 
to knead. Place in buttered bowl to rise. 

3. When dough has doubled in bulk, place on lightly 
floured board and knead 10 minutes. 

4. Form into any of the following shapes, brush with 
melted butter, let rise until doubled in bulk. 

5. Bake 20 minutes to 30 minutes in hot oven. 

6. Brush with melted butter when removed from the 
oven. 

Fancy roll dough can be made into 
Parker House rolls Finger rolls 

Flat rolls Braided rolls 

Cleft rolls Vienna rolls 

Cross rolls Envelope rolls 

Twin rolls Cloverleaf roll- 

Bread sticks Bowknot rolls 



Ingredients. ^ ur * 


n& uajus 


2 c scalded milk 


1/2 c sugar 


3 c flour 


% c butter 


1/3 yeast cake 


% t salt 


1 beaten egg 


14 t cinnamon 



Method. 

1. Mix same as fancy rolls. 

2. When risen the second time, knead lightly 10 min- 
utes, spread % inch thick on buttered pans, let rise. 

3. WTien light, spread with 3 T butter, 6 T sugar and 
1 t cinnamon creamed together. 

4. Bake in moderate oven 30 minutes. 

PASTRY 

Perforated tin pie pans secure a well-baked under crust. 
Place pie in hot oven at first, reducing heat after crust be- 
comes hardened. Turn frequently while baking. An ordi- 
nary pie will take about 45 minutes. To prevent a soggy 
crust brush paste with white of egg. All paste is better 
chilled before baked. 

Ingredients. QUICK PASTE 

V '■> c flour 1/3- V-> c lard or substi- 

t salt ' tute 

about 14 c cold water 

115 



Method. 

Have all materials very cold. Mix salt with flour, cut 
in shortening with two knives or work in with tips of 
fingers. Moisten to dough with cold water. Toss on 
floured board and roll out, handling as lightly as possible. 
Do not knead. This makes one pie with cover, or two under 
crusts. 

Note. — Part substitute flour may be used. 



APPLE PIE 
Ingredients. 

3 c pared and sliced 1 T lemon juice 

apples 1 T butter 

lo c sugar 14 t cinnamon or nutmeg 

1/3 t salt grated rind of H lemon 

Method. 

Line pie pan with paste. t Place the pared and sliced 
apples in pan. Mix sugar, spice, salt, lemon juice and grated 
rind and sprinkle over apples. Dot over with butter. Wet 
edges of under crust, cover with upper crust, which has 
been cut with gashes to allow the steam to escape. Press 
edges together and trim pie crust. Bake in quick oven un- 
til apples are tender and crust is brown. 



CHERRY PIE 
Ingredients. 

1 qt cherries 1 c sugar 

1-2 T flour 
Method. 

1. Fill lower crust with fruit mixed with sugar. 

2. Dredge with flour. 

3. Wet edges of under crust, cover with upper crust 
which has been cut with gashes. 

4. Bake in quick oven. 

5. When juicy fruit is used in filling pies, some of the 
juices are apt to escape during baking. As a precaution, 
bind with a strip of cotton cloth wrung out of cold water, 
and cut one inch wide and long enough to encircle the plate. 

Sometimes cornicopias of paper are inserted in the cen- 
ter of the pie to assist in the escape of juices. 

116 



LEMON PIE 
Ingredients. 

1 c sugar 2 egg yolks 

5 T flour 1 T butter 

% t salt juice and rind of 1 lemon 

1 c boiling water 1 T powdered sugar 

2 egg whites 
Method. 

1. Mix the flour with a little of the cold water. 

2. Add the boiling water and cook until it thickens. 

3. Add the butter and sugar. 

4. Beat egg yolks slightly and add the other ingre- 
dients. 

5. Add the lemon last. 

6. Cook over hot water until very thick. Cool and fill 
partially baked crust. 

7. When pie is done, beat the whites of eggs until stiff 
with the powdered sugar, place on top and brown in a mod- 
erate oven. 

CREAM PIE 
Ingredients. 

1 pt scalded milk 3 eggs 

3 T sugar 1 T pulverized sugar 

2 T corn starch 14 t vanilla 

Method. 

1. Dissolve cornstarch in a little cold milk. 

2. Beat the yolks and one white with sugar, then add 
cornstarch. 

3. Pour scalded milk on mixture and cook in double 
boiler until it is of the consistency of blanc mange. 

4. Cool and add vanilla. Fill partially baked pie crusts. 

5. Beat the two remaining whites of eggs stiff and add 
pulverized sugar. Spread over pies and brown slightly in 
oven. This will make one medium pie. 



CHEESE STRAWS 

Roll out rich pie paste % inch thick. Sprinkle with 
grated cheese and cayenne. Cut in oblong strips and bake 
in quick oven. 



117 



CHAPTER XXIII 
DEEP FAT FRYING 



FATS FOR FRYING 

1. Cottonseed oil, Crisco, leaf lard, olive oil, peanut oil, 
corn oil. 

2. Fats for frying should be unburned, free from par- 
ticles of previous frying. 

3. Use an iron frying kettle and keep a gas spreader 
over the gas flame. 

4. A wire frying basket facilitates the frying of such 
foods as potatoes, croquettes, etc. 

Tests for Fats. 

1. Brown an inch cube of bread in 40 seconds for cooked 
mixtures. 

2. Brown an inch cube of bread in 60 seconds for un- 
cooked mixtures. 

3. Care must be exercised to keep the temperatures at 
the right point, for if too cool the material will soak fat : if 
too hot, both fat and materials to be cooked will burn. 

General Appearance of Foods After Frying. 

1. Uniform. 

2. Golden brown. 

3. Freedom from excessive grease. 

Drain all fried foods on absorbent brown paper. Cro- 
quettes may be reheated in the oven or double boiler. 

Materials for Croquettes. 

Croquettes are made with a base of meat, fish, egg, 
cheese, nuts, rice, beans or other vegetables. 

These must be combined with either a thick white sauce. 
egg, or starchy vegetables, as potatoes, rice, cereals or 
crumbs. 

The Crumbs. 

Bread crumbs are most desirable. Cracker crumbs give 
a pasty crust. 

IIS 



The Egg for Coating. 

The whole egg is preferable. Add water or milk equal 
to volume of egg. Beat slightly. 

To Clarify Fat. 

Drop several slices raw, pared potato into the fat and 
let bubble up. Strain all through cheesecloth. The potatoes 
absorb food odors and collect crumbs, leaving the fat clear. 

POTATO CROQUETTES 
Ingredients. 

2 c hot riced potatoes cayenne 

2 T butter " few drops onion juice 
V2 t salt yolk 1 egg 

% t pepper y± t celery salt 

1 t finely chopped parsley milk if necessary 

Method. 

Add ingredients in order given to the potatoes. Form 
into balls, roll in crumbs, shape, drop in egg, crumbs again, 
and chill. Fry in deep fat. 

FRENCH FRIED POTATOES 

Wash and pare small potatoes, cut in eighths length- 
wise and soak a few minutes in cold water. Take from 
water, dry between towels and fry in deep fat. Drain on 
absorbent brown paper and sprinkle with salt. 

POTATO CHIPS 

Slice raw, pared potatoes very thin, cover with cold 
water and let soak several hours. Drain, dry between 
towels, and fry in frying basket in hot fat about ten min- 
utes. Care must be taken when lowering the basket into 
the hot fat, as the potatoes contain so much water. 

DOUGHNUTS 
Ingredients. 

1 c sugar 4 t baking powder 

21/2 T butter % t cinnamon 

3 eggs 1/4 t grated nutmeg 
1 c milk ±1/2 t salt 

flour to roll 

119 



Method. 

1. Cream the butter with one-half the sugar. 

2. Beat egg until light and add remaining sugar. Com- 
bine the two mixtures. 

3. Add about 314 cups flour, mixed and sifted with the 
baking powder, salt and spices; then enough more flour to 
make a dough stiff enough to roll. Pat and roll out to one- 
fourth inch thickness, part of mixture on floured board. 

4. Cut with doughnut cutter, fry in deep fat and drain 
on brown paper. Add trimmings to remaining mixture, roll, 
cut and fry as before. Doughnuts should come quickly to 
top of fat. The fat must be kept at a uniform temperature. 
If too cold, doughnuts will absorb fat ; if too hot, they will 
brown before sufficiently risen. 

Doughnuts should be turned often while frying. They 
may be sugared by shaking in a paper bag containing a 
small amount of powdered sugar. 

FRITTER BATTER I 
Ingredients. 

1 1/3 c flour 14 t salt 

2 t baking powder '2 3 c milk 

Method. 

1. Mix and sift dry ingredients. 

2. Add milk gradually, and egg well beaten. 

3. Beat until smooth. 

FRITTER BATTER II 
Ingredients. 

1 c flour rind 1 lemon 

2 T sugar 2 eggs 

i/ 2 t salt H c milk 

APPLE FRITTERS 
Method. 

1. Pare apples and cut in eighths, or pare, core and cut 
in 14 -in. slices. 

2. Sprinkle with sugar, lemon juice, cinnamon or nut- 
meg. 

3. Dip in batter and fry in deep fat. 

4. Sprinkle with powdered sugar if desired and serve 
at once. 

120 



FRUIT FRITTERS 

Fresh peaches, apricots or pears and canned pineapple 
drained from its syrup may be cut in pieces, dipped in bat- 
ter and fried. 

CAULIFLOWER FRITTERS 

Sprinkle pieces of cold, cooked cauliflower with sait and 
pepper and dip in batter. Fry in deep fat. 



CORN FRITTERS 
Ingredients. 

1 pt sweet corn, either 1 egg, beaten 

fresh or canned 1 t salt 

1 c milk flour to make a thick bat- 

2 T melted butter ter 

4 t baking powder 
Method. 

1. Chop corn and add remaining ingredients. 

2. Beat well and cook as griddle cakes, or fry in deep 
fat. 

Note. — The fritters should be about the size of large 
oysters. They are a palatable accompaniment to roast 
chicken. 



1 2 1 



CHAPTER XXIV 
LEFT-OVERS 



With skill, left-overs may be made as pleasing as the 
original dish. Too often they are put away in the ice box 
until they spoil and are then thrown out. This is not econ- 
omy. Have a supply of cheap bowls and plates to hold left- 
overs to be put in the refrigerator. This saves breakage of 
good china. 

Vegetables. 

Cooked vegetables may be used for flavoring soup, for 
making creamed soups, scalloped dishes, creamed vegetables, 
vegetable hash, filling for an omelet, and for salads. 

The leaves of celery and parsley may be dried and used 
for flavoring soups, dressing, etc. 

The tops of beets, turnips and the outer leaves of lettuce 
may be used for greens. 

Meat. 

Do not reheat left-over cooked meat for a long time at 
great heat as this will make the meat tough. 

Left-over meat, poultry and fish may be used for hash. 
scalloped dishes, creamed dishes, croquettes, a loaf and sal- 
ads. Any left-over meat, vegetables and gravy may be used 
to make a meat pie. A left-over ham bone will improve the 
flavor of pea or bean soup. Any kind of cooked meat may 
be chopped and used in an omelet or combined with rice and 
tomatoes for a scalloped dish. 

Rind of bacon and salt pork may be cooked with green 
vegetables or used to flavor soup. 

Almost anything, except left-over desserts, can be used 
in soups; undesirable, gristly meat, left-over portions, veg- 
etables, water in which vegetables or meats have been 
cooked, even the well-washed parings of vegetables, may 
be added for flavor and for their mineral salts. 

Oatmeal, hominy and other cereals which are left over 
may be added next day to the fresh cooked cereal. Left- 

122 



over cereals may be molded with fruit or may be used in 
making griddle cakes, muffins and puddings. Cold hominy 
or mush may be cut in squares and fried. 

Cheese. 

All dried pieces of cheese should be grated and put in 
a covered glass jar. These cheese crumbs may be used with 
potatoes, rice, macaroni, etc. 

Stale Bread. 

Stale bread may be used for griddle cakes, omelets, scal- 
loped dishes, stuffing, croutons, puddings, etc. Stale bread 
may be slowly dried in the oven until crisp, then ground in 
a meat grinder or rolled. These crumbs should be kept in 
a glass jar covered with a cloth. 

Finely ground bread or cracker crumbs may be used in 
place of flour in makmg griddlecakes, muffins, cake, etc., or 
as thickening in §oups. 

Unless bread has been thoroughly dried in the oven it 
should not be kept in a closed jar or tin. Store it in an 
open bowl or paper bag in a cupboard away from dust. If 
stored while it still contains moisture, it will acquire a stale, 
musty taste. 

Slightly dry bread or biscuits may be freshened by 
moistening the crust and reheating in a covered pan. Toast, 
milk toast, cream toast, tomato sauce toast, fried toast and 
croutons mav all be made out of dry bread. 



CROUTONS 

Cut stale bread in 1/3-inch slices, remove crusts, and 
cut slices in 1/3-inch cubes. Heat on a pan in the oven until 
they are crisp and brown, or they may be fried in deep fat. 
These may be made in quantity, kept in a glass jar, covered 
with a cloth. Reheat before using. 



FRENCH TOAST 
Ingredients. 

1 egg 2 T sugar (ii desii 

U> t salt 1 c milk 

6 slices stale bread 

123 



Method. 

1. Beat egg slightly, add salt, sugar and milk. 

2. Dip the bread into the mixture. 

3. Cook on a hot, well-greased griddle, brown on one 
side, turn and brown on the other side. Serve for break- 
fast or luncheon, or with a sauce for dessert. 

Note. — This may be served as a dessert using the vanilla 
or lemon sauce. 

CROUSTADES 

Cut stale bread into 4-inch slices. Cut in diamonds, 
squares or circles. Remove centers by cutting down with 
knife leaving a crust 14-in. thick on the bottom. Brush 
over with melted butter and brown in the oven. Fill with 
creamed meat, fish, oysters, chicken or vegetables. 

Eggs. 

Soft-boiled eggs, left over, can be cooked hard and used 
for creaming or garnishing: or they may be chopped fine 
and added to vegetables or chopped meat. 

To keep the yolk of an opened egg, cover it with cold 
water. To keep the white, cover closely and put in the 
ice-box. 

Milk. 

Sour cream, sweetened with sugar and flavored with 
vinegar, makes an excellent salad dressing. 

Soap. 

Pieces of soap too small to be used conveniently ma>' be 
collected and with the addition of water, melted in a sauce- 
pan. This makes a liquid soap. 



124 



CHAPTER XXV 
SUGAR 



Sugar is a crystalline substance with a sweet taste, and 
soluble in cold water. Its uses as a food are the same as 
starch, force producing and heat giving. 

The principal kinds of sugar are cane, grape, milk and 
fruit. 

Cane sugar is obtained from sugar cane, beets, palm and 
sugar maple trees. The products of manufacture are mo- 
lasses syrup, brown sugar, loaf, cut, granulated, powdered 
and confectioners. The brown sugar is cheapest but not so 
pure as white. Powdered sugar is a little more granular 
than confectioners. 

Grape sugar is found in honey and all sweet fruits. 

Milk and fruit sugar are little used for sweetening ex- 
cept for invalids and babies. 

Digestibility of Sugar. 

Sugar is a valuable food material but should not be used 
in excess. It is liable to cause an acid fermentation in di- 
gestion if taken in too large amounts and it irritates the 
stomach. It should be combined with other foods. The 
daily amount for most people varies from two ounces for 
young children to four ounces for adults. Cakes and des- 
serts should not be over sweetened. 

Boiled Sugar for Confections. 

There are several tests for boiling sugar: 
Small thread, 215 degrees F. 
Large thread, 217 degrees. 
Soft ball, 238 degrees. 
Hard ball, 248 degrees. 
Crack, 310 degrees. 
Caramel, 350 degrees. 

Using a thermometer in making candy is much mmre 
accurate than testing in cold water. 

125 



CHOCOLATE FUDGE 
Ingredients. 

3 sq. Baker's unsweetened 3 T butter 

chocolate, or 3 c sugar 

6 T cocoa 1 c milk 

1/2 t vanilla 
Method. 

1. Melt butter and chocolate 

2. Add sugar and milk, cook until a soft ball is formed 
when portion is dropped in cold water. 

3. Let stand until cold, then beat until creamy. Pour 
in a buttered pan and mark in squares. 

Note. — Opera Creams or White Fudge may be made in 
same way, leaving out the chocolate and doubling the quan- 
tity of butter. Panouchi may be made by the same method 
using 3 c brown sugar, 1 T butter, 1 c milk. 

FONDANT 
Ingredients. 

1 c sugar ] i c boiling water 

1 8 t cream of tartar 
Method. 

Put the ingredients in a saucepan and heat slowly, stir- 
ring until the sugar is dissolved, then boil gently without 
stirring until a thin hair is formed when the mixture is 
dropped from a spoon ; test a small portion in cold water and 
if it forms a soft ball remove the saucepan from the fire 
and set it in a cold place until slightly cool — then stir it until 
stiff and finally work it with the hands until it becomes a 
smooth dough. 

Note. — Fondant may be used in making bonbons, cream 
drops, chocolates, etc. Brown or maple sugar may be used. 

VINEGAR CANDY 
Ingredients. 

2 c sugar \ 2 c vinegar 

2 T butter 
Method. 

1. Put butter in a saucepan: when melted add suj 
and vinegar. Stir until sugar is dissolved, afterwards oc- 
casionally. 

126 



2. Boil until, when tried in cold water, mixture will be- 
come brittle. 

3. Turn on a buttered platter to cool. Pull and cut same 
as molasses candy. 

CHOCOLATE CARAMELS 
Ingredients. 

2 sq chocolate 1 T butter or substitute 

1 c honey, 1 c corn syrup, 1 c milk 
or 2 c corn syrup 1 t vanilla 

Method. 

Cook all the ingredients except vanilla together until a 
hard ball forms in water. Add vanilla and pour into oiled 
pans to cool. Nuts may be added before pouring into pans. 



PEANUT BRITTLE 
Ingredients. 

1 c granulated or brown % c chopped peanuts 
sugar 

Method. 

1. Heat the sugar until it is melted, stirring constantly. 

2. Add the chopped nuts and pour quickly on a greased 
tin. 

3. Mark into squares when slightly cool. 
(% c of peanuts in shell equal 1/4 c meats.) 

ENGLISH TOFFEE 
Ingredients. 

2 c brown sugar 2 T buttei 

4 T Karo syrup 3 T vinegar 

4 T water 
Method. 

Mix in saucepan. Stir until it boils and then cook until 
brittle when tested in cold water. Pour into greased pan. 
Cut into squares before cool. 

CARAMEL 
Ingredients. 

1 c sugar ' 2 c boiling water 

127 



Method. 

1. Melt sugar in iron pan over a low flame. 

2. Move slowly back and forth allowing crumbled sugar 
to melt. When melted, it quickly turns to a brown syrup. 

3. Add boiling water and simmer. Strain. 

Ingredients. BOILED FROSTING I 

1 c sugar 1/3 c water 

white of 1 egg 14 t vanilla 

Method. 

1. Stir sugar and water in saucepan till the syrup boils. 

2. Boil, without stirring, till it threads when tested 
with a fork. 

3. A little before it reaches this point, beat the white 
of egg stiff. 

4. When the syrup threads, turn into the egg in a fine 
stream, beating till smooth, but not thick enough to drop. 
Flavor and pour over the cake. 

5. If beaten too long, thin with a few drops of hot 
water and wet the knife in cold water. 

Ingredients. B0ILED FROSTING II 

1 c granulated sugar white of 1 egg beaten 

2 T cold water very stiff 

Method. 

1. Stir ingredients together and cook over steam about 
10 minutes. 

2. Stir constantly while cooking: add flavoring before 
spreading on the cake. 

If a chocolate icing is desired add 1 oz. of shaved Baker's 
chocolate the last few minutes of cooking. 

Ingredients. C0FFEE FROSTING 

2 t cocoa 1 T butter 

confectioners sugar 2 T strong coffee 

Method. 

1. Melt butter in hot coffee. 

2. Add cocoa and sugar until of right consistence 
spread. 

128 



CHOCOLATE FROSTING 
Ingredients. 

The same as fudge. 

Method. 

1. Cook to soft ball stage. Cool. 

2. Beat until too thick to spread and thin gradually 
with cream, beating constantly. 

POP CORN BALLS 

Pop corn. Pick over carefully. Prepare syrup by boil- 
ing 2 c syrup, 1 T butter substitute until it threads. 

Pour slowly over corn, stirring so that a small portion of 
mixture adheres to each kernel. Dip hands into cold water 
and form corn into balls. 

The syrup may be made of 2 c corn syrup or 1% c corn 
syrup and i/> c molasses. Corn syrup or maple syrup may 
be used. 

MARGUERITES 
Ingredients. 

1 c granulated sugar whites of 2 eggs beaten 

2 T cold water very stiff 

Method. 

1. Stir ingredients together and cook in a double boiler 
10 minutes. Stir occasionally while cooking. 

2. When done, stir thick with nuts cut up fine — English 
walnuts or peanuts can be used. Spread on wafers and dry 
in oven. While using, stir up well from the bottom. This 
recipe will cover about thirty-six reception wafers. There 
are about 100 wafers to a pound and three times this recipe 
will make 100 marguerites. 



129 



CHAPTER XXVI 
SALADS 



Salads may be made of meat, fish, vegetables or fruits, 
with the addition of a dressing. 

Important things to remember in making salads: 

1. All green vegetables, such as celery, lettuce, cucum- 
bers, etc., should always be fresh and crisp. Wash them 
thoroughly, wrap in cheesecloth and place on ice until serv- 
ing time. 

2. All materials should be fresh and cold and dry. 

3. Do not mix with dressing until just before serving, 
then mix lightly. A wooden fork is best for mixing. 

4. Cooked vegetables or meat salads should be mari- 
nated before adding the dressing. A French dressing is 
often used to marinate a salad. 

5. Attractive arrangement and manner of serving are 
extremely important. 

6. Combinations of fruits or vegetables may be used in 
salads. 

Green vegetables contain mineral salts necessary to good 
health. The oils and fats used in salacl dressings are easily 
digested forms of fat, especially when in combination with 
the vinegar or lemon juice used in these dressings. 

FRENCH DRESSING 
Ingredients. 

i -> t salt 2 T vinegar 

• 14 t pepper 4 T olive oil 

Method. 

Mix ingredients and stir well until thoroughly blended. 

MAYONNAISE DRESSING 

Ingredients. 

14 t salt 1 egg yolk 

1/16 t cayenne ' -_> c olive oil 

*4 t mustard 1$| T vinegar or lemon 

juice 

130 



Method. 

1. Beat salt, mustard, cayenne and egg yolk together. 

2. Add oil drop by drop while mixture is being beaten. 
When it begins to thicken oil may be added more rapidly. 

3. Add vinegar slowly and beat thoroughly. 
Note. — All ingredients should be cold. 



COOKED DRESSING 
Ingredients. 

% T salt 1/4 c vinegar 

1 t mustard l/ 2 T flour 

lYz T sugar 2 eggs 

F. G. cayenne li/ 2 T butter 

34 c milk or water 
Method. 

1. Mix dry ingredients, add eggs, slightly beaten, but- 
ter, milk and vinegar very slowly. 

2. Cook over boiling water, stir until the mixture 
thickens. Cool. 

Note. — Sour cream may be used in place of milk. 



WATER LILY SALAD 

Ingredients. 

6 eggs 1 head lettuce 

boiled salad dressing 

Method. 

1. Hard cook the eggs and remove the shells. 

2. Wash lettuce and reserve 12 medium sized leaves 
and cut the rest into thin shreds. 

3. Cut the eggs around the center like this, v v 
being careful to cut through the white. 

4. Separate each egg into halves when it has been cut. 

5. Mix shredded lettuce with salad dressing. 

6. Arrange lettuce leaves on a plate, put salad dressing 
on them and place eggs on the salad dressing. Serve cold. 

Variations. 

Cut whites in long strips — arrange on lettuce leaves as 
the petals of a daisy. Put yolks in the center. Put a spoon- 
ful of dressing at one side on the lettuce. 

i:!l 



SALMON SALAD 
Ingredients. 

1 can salmon, drained, 1 small onion, peeled and 

boned, flaked minced 

3 large potatoes, pared Marinating liquid — 3 T 

and boiled, sliced cream dressing, 14 c 

1 c celery, cleaned and vinegar 

chopped About 1/ o c cream salad 

3 eggs, hard cooked and dressing 

chopped 

Method. 

1. Put all ingredients in mixing bowl. 

2. Lightly mix with fork — do not mash. 

3. Pour over this the marinating liquid ; let stand until 
seasoned. 

4. Drain off the liquid ; add salad dressing ; mix lightly 
and serve on lettuce leaves. 



WALDORF SALAD 
Ingredients. 

2 c diced apples 1 c cooked salad dressing 

1 c cubed celery lettuce 

1 c cut English walnuts 
Method. 

1. Mix ingredients well together. 

2. Serve on lettuce leaf, or in center of hollowed out 
apple, or cucumber. 



STRING BEAN SALAD 

1. Mix 2 cups cold cooked string beans with French or 
boiled dressing. 

2. Add 1 t finely chopped chives or onion. 

3. Pile in the center of the salad dish and arrange thin 
slices of radishes around the dish. 



STUFFED TOMATO SALAD 
Ingredients. 

8 medium sized tomatoes 2 c cucumbers cut in 
2 c celery cut in small cubes 

pieces, or 1 c mayonnaise dressing 

lettuce 

132 



Method. 

1. Peel the tomatoes ; remove a slice from the top. 

2. Scrape out the seeds and a little pulp. 

3. Fill the cavity heaping full with celery or cucumber 
mixed with dressing. 

4. Serve on lettuce. 

POTATO SALAD 
Ingredients. 

6 potatoes V2 small cucumber 

1 stalk celery thin slices of unpeeled 
i/2 onion radishes 

Note. — Hot potato salad is made by frying small pieces 
of bacon until brown, then adding the vinegar, sugar, 
salt and pepper and bring to the boiling point. Pour while 
hot over the potatoes. 

MEAT SALAD 
Ingredients. 

2 c cold veal or chicken 1/2 c celery 

Method. 

1. Cut the meat in dice. 

2. Scrape, wash and cut celery in dice. 

3. Mix and marinate with a French dressing, and keep 
on ice until ready to serve. 

4. Mix part of the mayonnaise dressing with the meat. 
Pour the remainder of the dressing over it and serve at once. 

FRUIT SALAD DRESSING 
Ingredients. 

3 eggs, separate M> c vinegar 

2 T flour V-i c water, or use the 

1 t salt "juice drained from pine- 
V 2 t mustard apple and orange in 

3 T sugar place of water and half 

2 T butter of the vinegar 

dash cayenne 
Method. 

1. Separate eggs, beat slightly. 

2. Add dry ingredients to yolks ; mix well. 

3. Add butter and liquid. 

133 



4. Cook in double boiler until thickened. 

5. Remove from heat and add beaten egg white. 
Note. — This will keep indefinitely in a cold place. 

FRUIT SALAD. 
Ingredients. 

3 oranges (divide in sec- 1 lemon (juice) 

tions, then in pieces) % c sugar 

1/2 can pineapple Vo c chopped celery 

!/2 c nut meats, broken 
Method. 

1. Drain juice from fruit. 

2. Mix fruit with other ingredients; chill. 

3. When ready to serve mix Fruit Salad Dressing with 
fruit and nuts. 

4. Place lightly on tender head lettuce leaves, place a 
little of the salad dressing on top of it, add a candied cherry. 



134 



CHAPTER XXVII 
PUDDINGS 



COTTAGE PUDDING 



Ingredients. 

3 T butter 
2/3 c sugar 
1 egg 



2 c flour 

4 t baking powder 
1 t flavoring 
milk or water 
Method. 

1. Use method for mixing plain butter cake. 

2. Bake in an oblong pan two inches deep. 

3. Serve this, cut into squares, with a lemon or vanilla 
sauce or a soft custard. 



OATMEAL PUDDING 
Ingredients. 

2 c cooked oatmeal 
4 apples, cut small 



% 



1/2 c raisins 
1/2 c sugar or molasses 
t cinnamon 
Method. 

Mix and bake about V2 hour. Serve hot or cold with a 
liquid pudding sauce. Any dried or fresh fruit, dates or 
chopped nuts may be used instead of apples. 



STEAMED PUDDING 
Ingredients. 

1 c chopped suet 
1 c raisins, currants 

sliced citron 
1 egg 

1/2 c molasses (New Or- 
leans) 



1 t soda 
% t salt 
31/2 c flour 
1 t mixed spices 
milk (enough to make a 
drop batter) 



Method. 

1. Clean the dried fruit, cut or slice it, dredge with 
flour. 

2. Mix flour, soda, spices. 

3. Beat the egg, add the molasses and 1 3 c of milk. 

4. Add this to the flour. 



l: 



5. Add enough milk to make a drop batter. 

6. Add the suet and floured fruit. Beat thoroughly. 

7. Fill a greased mold two-thirds full, close tightly and 
cook in a kettle of boiling water for three hours. 

Serve with a hard or foamy sauce. 

BREAD PUDDING 
Ingredients. 

1 qt scalded milk iy 2 T lemon juice 

2 eggs 14 t salt 

1/2 c sugar 2 c stale bread 

crumbs without crust 
Method. 

1. Soak the bread in milk until soft. 

2. Add eggs beaten slightly, the salt and sugar, then 
flavoring. 

3. Bake in a buttered dish until a knife inserted in 
pudding comes out clean. 

Note. — Variations of bread pudding. 

1. Add 1 c raisins or currants. 

2. Separate the eggs, add only the yolks to the pudding. 
Beat whites stiff ; add 2 T sugar, spread roughly over pud- 
ding when done, then return to oven to brown. May spread 
with jelly before covering with meringue. 



NORWEGIAN PRUNE PUDDING 
Ingredients. 

V2 lb prunes 1-in. piece stick cinnamon 

2 c cold water 1 1/3 c boiling water 

1 c sugar 1/3 c cornstarch 

1 T lemon juice 
Method. 

1. Pick over and wash prunes, then soak one hour in 
cold water and boil until soft. 

2. Remove stones, obtain meat from stones and add to 
juice; then add sugar, cinnamon and boiling water and 
simmer ten minutes. 

3. Dilute cornstarch with enough cold water to pour 
easily, add to prune mixture and cook five minutes. 

4. Remove cinnamon, mold, then chill and serve with a 
softened custard or cream. 

136 



APPLE TAPIOCA 
Ingredients. 

% c minute tapioca 6 tart apples 

2% c boiling water y 2 c sugar (or more) 

y± t salt 1 t grated lemon peel 

Method. 

1. Cook tapioca in salted boiling water until it becomes 
transparent. 

2. Core and pare the apples and place in the bottom 
of a baking dish. 

3. Fill the cavities of the apple with sugar and bits of 
lemon peel. 

4. Pour the tapioca over the apples and bake in a mod- 
erate oven until the apples are soft. Serve cold with cream 
and sugar. 

BROWN BETTY (Apple Scallop) 
Ingredients. 

3 slices partly dry bread % c sugar (more if 

(white or Graham) needed) 

3 T butter % T cinnamon 

3 medium sized tart ap- 3 T water. 

pies 

Method. 

1. Spread butter on slices of bread. 

2. Cut the slices in small portions. 

3. Pare and slice the apples. 

4. Grease a baking dish, cover the bottom with bread 
crumbs. 

5. Add a layer of sliced apples, sprinkle with sugar and 
cinnamon and water. 

6. Repeat these layers until the dish is full, having well 
buttered bread on top. Cover the dish during first part of 
the baking, uncover to brown it. Serve hot with Hard or 
Foamy sauce. 

PUDDING SAUCES 

LEMON SAUCE 
Ingredients. 

1/2 c sugar 2 T butter 

1 T cornstarch or l J /j T l 1 /^ lemon juice 

flour few gratings of lemon 

1 c boiling water peel 

137 



Method. 

1. Mix sugar and starch. 

2. Add water; stir while adding. 

3. Cook, stirring constantly until it boils and thickens 
(about like cream). 

4. Add butter, lemon juice and peel. 

Note. — For vanilla sauce follow the above recipe, omit- 
ting the lemon and using instead 1 t vanilla extract. 

,. . HARD SAUCE 

Ingredients. 

1/3 c butter 1/3 t lemon extract 

1 c 4X powdered sugar 1/3 t vanilla extract. 

Method. 

1. Cream the butter. 

2. Add the sugar gradually. 

3. Add the flavoring. Chill before serving. 

FOAMY SAUCE 
Ingredients. 

1/2 c butter 1 egg 

1 c powdered sugar 1 t vanilla extract 

Method. 

1. Cream the butter. 

2. Gradually add the sugar, the well beaten egg and the 
vanilla. 

3. Beat while heating over hot water. 

,. . MOLASSES SAUCE 

Ingredients. 

1 c Karo syrup 1 T vinegar 
i/ 8 t salt 2 T butter 

1 1 t mixed spices 
Method. 

Mix all together; cook until it boils. 

CHOCOLATE SAUCE 
Ingredients. 

2 T cocoa 4 T sugar 

1 o c water 
Method. 

1. Boil cocoa, sugar and water together until slightly 
thick. 

138 



CHAPTER XXVIII 
FROZEN MIXTURES 



Classes of Frozen Mixtures. — There are two general 
classes of frozen mixtures made in a freezer; namely, ices 
and ice creams. By varying the ingredients many different 
varieties may be produced in each class. 

They are cooling and refreshing and ices when made in 
the home are economical. 

Ices. — Ices are frozen mixtures of fruit juice, water and 
sugar with or without eggs. They are named from the kind 
of fruit juice used for flavoring. Ices include the following 
frozen mixtures: 

1. Water Ice, which is made from fruit juice diluted 
with water, sweetened and frozen quite firm. Water ice is 
served principally with the meat course at dinners. 

2. Frappe is a water ice half frozen and of granular 
consistency obtained by using an equal quantity of salt and 
ice in freezing. 

3. Punch is a frappe with the addition of wines, fruit, 
or charged water. 

4. Sherbet is made by adding either a little gelatine or 
the beaten whites of eggs to water ice. When eggs are 
used they are added when the mixture is nearly frozen and 
the freezing is continued until the mixture is firm. 

5. Milk Sherbet is made by substituting milk for water 
in water ice. Care must be taken to thoroughly dissolve 
the sugar in the fruit juice just before adding the milk to 
prevent the mixture from curdling. 

DIRECTIONS FOR FREEZING 

1. The Freezer. — Scald can and dasher. Place can in 
pail, fitting all the parts together and turning the crank to 
see that everything is all right. 

2. Packing. — Place ice in a canvas bag and pound with 
a mallet until fine. Fill the space between can and pail 
with alternate layers of ice and salt, using rock salt, one 

139 



measure of salt to three measures of ice for ice cream, and 
equal measures of each for ices. 

3. Freezing. — Turn crank steadily until cream is stiff, 
then remove the dasher, put a cork in the hole in the cover 
and a clean heavy cloth over the top of can. Drain the 
water from freezer, repack, allowing four parts ice to one 
part rock salt. 

An ordinary lard pail may be successfully used for freez- 
ing ice creams. 

Pack in the usual way and turn constantly by the bail. 
Open frequently and scrape from the sides and mix with 
unfrozen portion. 

ICES AND ICE CREAMS 
LEMON ICE 

1 qt water 1 pt sugar 

% c lemon juice 
Boil sugar and water together for 15 minutes. Cool this 
syrup, add the lemon juice and freeze. 



ORANGE ICE 

1 qt water 2 c orange juice 

2 c sugar \ \ c lemon juice 
Make the same as Lemon Ice. 



PHILADELPHIA ICE CREAM 

1 pt cream spk salt 

1 pt milk 1 T vanilla 

1 c sugar 
Mix ingredients together and freeze. 



FRENCH ICE CREAM 

% c sugar 2 c hot milk 

Ys t salt 1 pt cream 

1 egg 1 T vanilla 

Mix sugar, salt and beaten egg, add the milk gradually 
while stirring. Cook in double boiler for 20 minutes, stir- 
ring well. When cool add cream and flavoring. Strain and 
freeze. 

140 



CHOCOLATE ICE CREAM 

Use recipe for Vanilla Ice Cream. Melt two squares of 
chocolate and pour hot custard slowly on it, then cool before 
adding the cream. 

STRAWBERRY ICE CREAM 

Mash 1 c of strawberries with 1/2 c sugar and add to 
either recipe for Vanilla Ice Cream. 

STRAWBERRY SHERBET 

2 boxes strawberries juice of 2 lemons 

2 c sugar 1 t gelatine 

2 c cold water V2 c hot water 

Soak gelatine in a little of the cold water 10 min. Add 
the boiling water, and when dissolved add sugar, remainder 
of cold water, lemon juice and berries, which have been put 
through a colander. Freeze. 



141 



CHAPTER XXIX 
FOOD REQUIREMENTS 



FOOD 



Food is anything which taken into the body, builds and 
repairs the tissues or furnishes heat and energy. 

Think of your body as a human machine. To run this 
machine takes fuel. Food is the fuel. 

When food is taken into the body, digested and used, it 
produces the same amount of heat and other forms of en- 
ergy as if burned outside the body. 

CALORIES 

If the quantities of heat produced by various foods are 
to be compared, there must be a definite measure for heat 
just as there is for length, weight, etc. 

Since we cannot measure heat by length or by weight or 
by any of our standards of measure, we have adopted as a 
standard the amount of heat necessary to raise the temper- 
ature of one pound of water 40 F. This measure is called 
a calorie. 

NUMBER OF CALORIES NEEDED 

The number of calories required by the body for repair, 
growth and activity, depends on the sex, age. weight, occu- 
pation and climate. 

Calories Required By a Man of Average Weight (154 lbs.) 

Calories 
Living Conditions. Total Calories Per Pound 

Per Day. Per Day. 

Rest in bed 2000-2100 13 

Rest indoors 2200-2300 14-15 

Light exercise 2500-2700 16-17 

Moderate work 2800-3200 18-20 

Severe work 4000-6000 25-38 

142 



Calories Required By the Growing Child. 

Calories 

Age. Total Calories Per Pound 

Per Day. Per Day. 

First year 900 45 

1-2 1200- 900 45-40 

3-5 1500-1200 40-36 

6-9 2000-1400 36-30 

10-13 2200-1800 30-27 

14-17 3000-2200 27-20 

The child needs more food for each pound of body 
weight than the adult because it must build up a large 
amount of new tissue and blood besides repairing waste and 
furnishing energy. The adult needs food only for repair 
and energy. 

Protein Calories. 

It has been found that if food contains the right num- 
ber of calories and from ten to fifteen per cent, of these are 
supplied by protein the average individual is properly nour- 
ished. 

Standard or 100 Calorie Portion. 

It happens that the average serving of many common 
foods has a fuel value of 100 calories. 

If the size of these portions is learned, it will be easy 
to count the total calories in a meal. 

Table of Approximate 100 Calorie Portions 



Food 



100 Calories 
Approx. Measure 

Berries. 

Blackberries 1-2 c 

Blueberries 1/3 c 

Cranberries 5/8 c 

Strawberries % c 

Beverages. 

Cocoa 2l/a T 

Chocolate V 2 sq 

Breads. 

Biscuit 1 

Boston Brown 1 slice 

143 



Weight 

in <)■/,. 


Api"'<>\ . 

Number oi 
Protein 
Caloi 


6 
4 

7.5 
9 


9 
3 
3 

10 


.7 
.5 


17 
8 


2 
1.5 


14 
9 



Approx. 

v , 100 Calories Weight Nmnberof 

* oocl Approx. Measure in Oz. %££%£. 

Graham bread 2 slices 1.5 14 

Graham crackers 2 .75 10 

Soda crackers 2 .75 10 

White bread 2 slices y 2 " thick 1.5 14 

Whole wheat bread 2 slices 1.4 15.9 

Cake. 

Chocolate layer 1 medium slice 1 7 

Cookies 2 medium .75 6 

Doughnuts 1/2 -8 6 

Fruit cake 1 small slice 1 6 

Gingerbread 1 serving 1 6 

Spongecake 2 pieces 1 6 

Cereals. 

Cornmeal, uncooked 3 T 1 10 

Corn flakes 1/2 c 1 10 

Cream of wheat y% c 1 10 

Hominy 3T 1 9.2 

Macaroni, uncooked 4 sticks 1 15 

Rice, uncooked 2T 1 9.2 

Rolled oats, uncooked. _ IT 1 16 

Shredded wheat 1 biscuit 1 12 

Cheese. 

American li/o in. cube .75 25 

Cottage loc 3.25 76 

Desserts. 

Apple pie 1 12 of pie 1.25 1£ 

Cornstarch pudding 1 •_> c 1.6 11 

Chocolate cornstarch- _ 1 serving 1 15 

Custard pie 1 12 of pie 2 10 

Gelatine jelly 4 T 1 98.3 

Lemon pie 1/12 of pie 1.5 5.8 

Mince pie _: 1 16 of pie 1.2 8 

Plain ice cream 1 serving 1.75 10 

Pumpkin pie 1 12 of pie 1.2 

Eggs 2 small 2.3 36 

Fats. 

Butter 1 T .5 

Lard IT .5 

Oleomargarine IT .3 

Olive oil IT .5 

Fish. 

Codfish % c T 90 

144 



,- , 10" Calories 

Approx. Measure 

Halibut steak 1 serving 

Oysters 5 medium size 

Salmon 1 serving 

White fish 1 serving 

Flour. 

Cornmeal i 3 T 

Graham 3 T 

Rye 3 T 

Wheat 3 T 

Whole wheat 3 T 

Fruits. 

Apples 2 medium 

Apples, dried 4 

Apricots, dried 6 

Bananas 1 

Dates 4 

Figs, dried 4 

Lemons 3 

Oranges 1 

Olives 7 

Peaches, fresh 2 medium size 

Peaches, canned 1 serving 

Pears 3 

Pineapple, fresh 5 slices 

Pineapple, canned 1 serving 

Prunes 4 

Raisins 2 t 

Rhubarb, cooked 3% c 

Meats. 

Bacon 1 slice 

Beef, dried 4 slices 

Beef, round, lean 1 serving 

Beef roast 1 serving 

Beef sirloin 1 serving- 
Beef porterhouse 1 small steak 

Beef rump roast 1 serving 

Chicken, young 1 serving 

Ham, fresh 1 serving 

Ham, smoked 1 serving 

Lamb chops 1 small 

Lamb roast, leg 1 serving 

Pork chops __ 1 small 

Pork tenderloin 1 serving 

Pork sausage 1 small 

145 



eig-ht dumber ot 
[ Oz. Protein 
Calories 


3 


61.2 


4.9 


48.5 


1.5 


38 


2.3 


58 


1 


10 


1 


15 


1 


8 


1 


12 


1 


15 


6 


2.7 


1.25 


3 


6.2 


7.8 


3.5 


5.1 


1.25 


3 


1.1 


5.2 


8 


9 


8 


9 


1.4 


2 


8 


6 


7 


6 


6.2 


6 


8.1 


3 


2.25 


4 


1.25 


3 


1 


3 


15 


o 
O 


.5 


.7 


2 


67 


2.25 


60 


2 


43 


1.5 


31 


1.3 


33 


1.5 


40 


3.3 


7.9 


1.1 


19 


1.3 


30 


1 


24 


1.5 


38 


1.4 


21 


1.75 


39 


.75 


12 



Food . 100 Calories 

Approx. Measure 

Veal chops 1 chop 

Veal roast 1 serving 

Milk. 

Buttermilk 1V 2 c 

Condensed 1 c 

Cream 20% 14 c 

Skimmed milk 1 c 

Whole milk % c 

Nuts. 

Almonds 1 doz 

Chestnuts 1 doz 

Cocoanut, grated 2 T 

Peanuts, shelled 1 T 

Pecans 1 T 

Walnuts V2 do z 

Soups. 

Celery 1 serving 

Corn 1 serving 

Pea 1 serving 

Cream of tomato 2 servings 

Vegetable 2 large servings 

Sugars, Syrups. 

Loaf sugar 3 lumps 

Granulated sugar 2 T 

Powdered sugar 6 t 

Maple syrup % c 

Molasses 2 T 

Honey 2 T 

Vegetables. 

Asparagus, fresh 1 doz stalks 

Beans, baked 1/3 c 

Beans, dried 1 ._> c 

Beans, string I large servings 

Beans, lima 1 serving 

Cabbage 2 large servings 

Carrots 2 

Celery 1 bunch 

Corn, canned 1 serving 

Corn, green 1 ear 

Cucumbers 2 

Lettuce 2 large servings 

Onions 3 small 

Parsnips 1 

146 



Weight 


Approx. 
Number of 


in Oz. 


Protein 




Calories 


2.3 


52 


2.3 


50 


9.8 


32 


.2 


12 


1.75 


5 


9.5 


36 


5 


19 


.5 


12.8 


1.4 


9 


.5 


4 


.7 


19 


.5 


10 


.5 


10 


6.4 


15.3 


3.2 


12 


7 


27 


9 


15 


25.8 


35 


.9 




.9 




.9 




1 




1.25 





1 


.2 


7.5 


L8 


2.75 


21.2 


1 


25.5 


11.2 


21.3 


4.5 


21 


11.25 


20 


7.75 


9.S 


19 


24 


3.5 


12 


3.5 


12 


20.3 


18 


18, 5 


24 


7.25 


13 


5.25 


10 



p i 100 Calories Weight Number of 

Approx. Measure in Oz. Protein 

Calories 

Peas, canned 2 servings 6.5 26 

Peas, fresh 1 large serving 3.5 28 

Peas, dried 2T 1 27 

Potatoes, white 1 medium size 4.25 11 

Potatoes, sweet 1 small 2.5 5.5 

Radishes 1 doz 12 17.9 

Spinach . 3 servings 14,75 35 

Tomatoes, canned 1% c 15.6 21 

Tomatoes, fresh 1 large 15.5 15,8 

Turnips 2 after cooking 9 13 

Balanced Diet. 

To balance the meals means to supply in the meals of 
each day, in a form best suited to the individual, all the sub- 
stances needed to build the tissues, bones, muscles, nerves 
and blood; to provide energy for the activities of the day; 
to keep the body in good working order. 

The five food groups must be represented in the meals 
for each day. 

Milk should be used liberally in order to replace a part 
of the meat in the average dietary, because, of all foods, it 
is the richest in lime and because it is rich in those sub- 
stances which are necessary for growth and for life. 



Group 1. — Foods depended on for mineral matter, vegetable 
acids, and body-regulating substances. 

Fruits : Vegetables : 

Apples, pears, etc. Salads — lettuce, celery, etc. 

Bananas Potherbs or "greens" 

Berries ' Potatoes and root vegetables 

Melons Green peas, beans, etc. 

Oranges, lemons, etc. Tomatoes, squash, etc. 

Group 2. — Foods depended on for protein or tissue building 

food. 

Milk, skim milk, cheese, etc. Fish 

Eggs Dried peas, beans, cowpeas, 

Meat etc. 

Poultry Nuts 

147 



Group 3. — Foods depended on for starch or heat and energy 

giving food. 



Cereal grains, meals, flours, 

etc. 
Cereal breakfast foods 
Bread 
Crackers 



Macaroni and other pastes 
Cakes, cookies, starchy pud- 
dings, etc. 
Potatoes and other starchy 
vegetables 



Group 4. — Foods depended on for sugar, or heat and energy 

giving food. 



Sugar 
Molasses 
Syrups 
Honey 



Candies 

Fruits preserved in sugar, 

jellies, and dried fruits 
Sweet cakes and desserts 



Group 5. — Foods depended on for fats, or heat and energy 

giving foods. 



Butter and cream 
Lard, suet, and other cook- 
ing fats 



Salt pork and bacon 
Table and salad oils 



Foods especially adapted to provide substances without 
which growth cannot take place and life continue : 



Group A: 
Milk 
Eggs 
Beef fat 
Butter 



Group B: 
Milk 
Eggs 

Whole cereals 
Fruits 
Vegetables 



L48 



CHAPTER XXX 
TABLE SETTING AND SERVING 



Neatness, order, cleanliness and consideration for oth- 
ers should be the principles that underlie all rules for the 
serving of food. When at a loss as to the correct thing to 
do, do that which will be most convenient and comfortable 
for those being served. 

Laying the Table. 

1. The table should first be covered with a silence cloth. 
This cloth should be turned under the edge of the table 

at the corner and securely pinned with safety pins. This 
will make it smooth and prevent slipping. 

2. The table cloth should be placed over the silence 
cloth. It should be straight, even and smooth. The center 
fold of the cloth should be exactly in the center of the 
table. 

3. The silver needed during the meal is usually all 
placed on the table before persons are seated. For an elab- 
orate luncheon, where a great many pieces of silver are 
needed, only that needed for the first course are placed be- 
fore persons are seated; the rest are placed as needed. 

Placing of Dishes and Silver 

Plate. — One inch from edge of table. 

Knives. — At right of plate, sharp edge toward plate. 

Soup Spoon. — At right of knife. 

Oyster Fork. — At right of soup spoon. 

Fork. — At left of plate, prongs up. 

Spoons. — May be at right of knife if soup spoon and 
oyster fork are not to be used or they may be placed as 
needed. 

The silver should be the same distance apart and the 
ends of handles in line with the edge of plate — one inch 
from edge of table. 

4. The glass of water is placed at the tip of the knife. 
The water should be ice cold but no ice in the glass. The 
glass should not be filled more than three-fourths full. 

149 



5. The bread and butter plate should be placed at the 
tip of the fork. If a butter spreader is used it should be 
placed across this plate. 

6. The napkin should be folded square and placed at 
the left of the fork with the open corner toward the fork. 

The plate, knives, forks, spoons, glass, bread and butter 
plate and napkin, properly arranged for one person, is 
called a "cover/' 

7. Salt and pepper shakers should be placed between 
each two guests, in line with the upper edge of the bread 
and butter plates. 

The gentleman of the house is called the host and usu- 
ally sits at the head of the table. The lady of the house is 
the hostess and sits opposite the host. 

The host serves the meat and vegetables. The hostess 
serves the soup, the salad, the dessert, and pours the bev- 
erage for dinner, luncheon or supper. For breakfast the 
host serves the meat and eggs, the bread and butter, and 
the hostess the fruit, the cereal and beverage. 

Serving. 

There are three ways in which a meal may be served : 

1. The English style of service, where the food is all 
served on the table. 

2. The Russian style, where all the courses are served 
from the kitchen or sideboard. 

3. A compromise style, which is a combination of the 
other two styles. 

The English style is the pleasantest way when there are 
few persons to be served and no waitress. 

The Russian style is the one preferred if there is a large 
company to be served. 

The compromise style is often used when guests are 
present in homes where there is no one to assist with the 
serving. In this case the salad course and the dessert 
course are served from the kitchen, the rest of the meal 
served at the table. 

Suggestions to Be Followed, Whatever the Style of Service. 

1. The dining room should be well ventilated and 
lighted. 

150 



2. The serving table or side table should be carefully 
arranged with extra silver, napkin, towel, water pitcher, 
tray. Anything needed to serve the meal, which need not 
be kept in the kitchen or placed on the dining table, may 
be arranged on the side table. 

3. Fill the water glasses and place butter on bread and 
butter plates just before persons are seated for the meal. 

4. Have dishes for hot foods hot; those for cold foods 
cold. 

5. When passing food, from which those being served 
are to help themselves, stand at their left side. 

At all other times place and remove from the right side 
of those being served. 

Never reach before the person. 

Cups of tea or coffee should be placed at the right of the 
person, beside the spoons. 

If it is necessary to remove the water glass when re- 
filling, never touch it near the top of the glass. Watch the 
glasses and refill as often as necessary. 

A folded napkin or a tray covered with a doily should 
be used to protect the hand when passing dishes of food. 
Hold the tray or dish low enough to be easily reached by 
those being served. When passing a dish containing a 
spoon, have the spoon placed so that it may be easily 
reached as persons help themselves. When passing cream 
and sugar have the handle of the creamer toward the per- 
son being served. 

6. All of the dishes belonging to one course are re- 
moved before the next course is served. Remove the largest 
dishes first, then the plates, etc. Never pile dishes, take 
only those which can be carried in each hand. 

The table should be cleared of all, except the water 
glasses, before the dessert is served, and the table crumbed 
at this time. 

Manners are partly convention, yet in most cases there 
is a reason underlying the convention. For example, if 
chairs are close together and two people start to sit down 
from the space between adjacent chairs, confusion results. 
Therefore, convention says, sit down and get up from the 
left-hand side of the chair. 

If chairs are placed at the table so that the front edge 

151 



of the chair is in line with the hanging edge of the table 
cloth, there will be little adjustment of chairs and much 
noise will be avoided. 

The guest of honor, if a man, is placed at the right of 
the hostess; if a woman, at the right of the host. Host 
and hostess are seated at opposite ends of the table. 

If there is a waitress, the hostess enters the dining room 
last and sits at the end nearest the entrance door, but if 
there is no waitress she places herself at the opposite end to 
make serving easier. 

Good manners are habits, and the only way to acquire 
good table manners is by constant practice. 




Diagram of Table Laid for Home Dinner ^Without Serv- 
ice of Maid) 

152 



CHAPTER XXXI 
BOX OR SCHOOL LUNCHEONS 



In preparing a luncheon for a school child, two main 
points should be kept in mind: The luncheon should be 
made up of nutritious and easily digested foods; second, 
the luncheon should be made as attractive as possible by 
wrapping each article by itself in paraffin paper and pack- 
ing it carefully. 

Desirable Foods. — Hard cooked eggs, stuffed eggs, sand- 
wiches of many kinds, custards, crackers, cookies, nuts, 
home-made candy, sweet chocolate, figs, dates, fruits, are 
all both desirable and appetizing contributions to a school 
luncheon box. 

Essentials. — Those who prepare box luncheons should 
have on hand the following: Light-weight box, paraffin 
paper, tiny salt box, paper napkin, sanitary drinking cup, 
small spoon. 

Picnic Luncheons. — Picnic luncheons may be prepared 
according to above directions, using a box large enough for 
carrying a generous supply of food. Foods with strong 
odors (such as salmon and sardine sandwiches, also ba- 
nanas) which permeate the lunch box should not be packed 
with other foods. 

SANDWICHES 

Bread should be cut into slices % of an inch thick, and 
it may be cut into strips or triangles. For dainty sand- 
wiches the crust may be removed, but from the point of 
view of food value the crust should remain. 

Butter should be creamed, so that it spreads evenly. Do 
not allow it to extend over the edges. Meat for filling 
should be sliced as thin as a wafer. It may be finely minced 
and mixed with salad dressing and spread between slices 
of white bread. 

LETTUCE SANDWICHES 

Spread buttered bread lightly with boiled or mayonnaise 
salad dressing, lay a crisp lettuce leaf on this. Put another 

153 



slice of bread on the leaf. Cut into squares, oblongs or 
triangles. 

SWEET SANDWICHES 

Cook together some stoned dates, water and lemon juice 
until a soft thick mixture is formed. Spread on buttered 
bread. 

Note. — Figs may be used in this way. 

FILLING FOR SANDWICHES 

1. Hard cooked egg whites chopped fine and yolk 
pressed through strainer. Salad dressing may be added 
to these and chopped pickle, cress, celery, lettuce or grated 
cheese added. 

2. Cold meat or fowl, either sliced very thin or minced ; 
salad dressing, mixed mustard or horseradish may be used 
with this. 

3. Cheese, either sliced thin or grated, and mixed with 
creamed butter, or minced hard cooked eggs, or cold meat, 
moistened with salad dressing. Cottage cheese and chopped 
nuts, Neufchatel cheese and chopped candied ginger with 
Boston brown bread. 

4. Jelly or preserves and orange marmalade with 
chopped nuts. 



154 



CHAPTER XXXII 
INVALID COOKERY 



Importance. — Food for the sick is a matter of great im- 
portance, as in many cases a patient's recovery depends on 
the kind, the quality, and the quantity of food furnished 
during illness. 

The appetite of those who are sick is poor ; and generally 
speaking, a sick patient has no desire for food unless it is 
selected to his liking, cooked well, served attractively, and 
in small quantities. So the skillful housekeeper must be 
able to know what kinds of food are good for invalids, and 
she must know how to prepare and serve it in such a way 
that the invalid will desire to eat it. 

Diet for the sick is classified as liquids, semi-solids, and 
convalescent foods. Liquid diet consists entirely of liquid 
foods, such as milk, beef tea, beef juice, strained broth, 
strained gruel, and cooling drinks. These are given during 
severe illness. 

Tea, coffee, and other stimulants should be given to the 
invalid only when the physician consents to their use. 

Semi-solids are given in less severe illness, or when a 
patient is beginning to improve. This diet includes every- 
thing in liquid diet and also the following: 
Apple sauce Milk toast 

Baked apples Mutton broth 

Baked custard Oyster stew 

Baked rice Raw oysters 

Caramel junket Rhubarb sauce 

Cereals Scalloped oysters 

Creamed oysters Sherbets 

Gelatin dishes Soft-cooked eggs 

Goldenrod eggs Soft custards 

Ice creams Soups 

Junket Steamed rice 

Stewed prunes 

Convalescent Diet. — Convalescent diet includes all easily 
digested foods. Even small quantities of foods difficult of 
digestion should be avoided. 

1 55 



Preparation and Serving. — All foods for the sick should 
be carefully cooked. Hot foods should be served very hot. 
Cold foods should be served very cold. It is necessary also 
that the food be served punctually at exactly such intervals 
as the physician advises. The housekeeper should make a 
study of making the invalid tray appear dainty and at- 
tractive. The dishes and tray linen should be the best in 
the house. A single flower or even a cluster of leaves will 
often make the tray attractive. If the contents of the tray 
can be sent into the sick room as a surprise, the appetite of 
the patient is often tempted when he would not feel like 
eating what he had been expecting to see. All food should 
be seasoned to the invalid's taste before presenting the tray 
to him. It should be removed from the room and from sight 
as soon as the patient has finished with it. 

ALBUMENIZED MILK 
Ingredients. 

1 c milk white of 1 egg 

salt flavoring 

Method. 

Place milk and egg in a covered glass fruit jar ; shake un- 
til thoroughly blended. It may be salted and flavors added 
if desired. Strain. Serve immediately. 

BARLEY GRUEL 
Ingredients. 

1 c boiling water 3 t barlev flour 

V£ c milk i \. t salt 

cold water 
Method. 

Mix barley flour with cold water to make a thin paste : 
add to boiling water and boil 15 min. ; add milk, season, re- 
heat and strain. 

Method. CLAM BR0TH 

Take 5 clams, wash and scrub well and put in saucepan 
with cold water to cover. Cook until shells open, remove 
from pan and take out clams. Chop and put them back 
into broth. Cook 15 min. Strain through cheesecloth : serve 
hot. 

1 56 



MUTTON BROTH 
Ingredients. 

2 lbs neck of mutton 1 t salt 

2 qts cold water spk pepper 

Method. 

Wipe meat, remove skin and fat and cut into small 
pieces. Put in a kettle with bones, add cold water and let 
stand % hour to extract the juices. Heat gradually to boil- 
ing point, season with salt and pepper and simmer two 
hours. Do not allow it to boil. Remove fat and strain 
through a coarse sieve. Serve hot. Three tablespoonsful 
of rice or barley, which has been soaked over night, can be 
added and cooked until the grains are tender. Beef broth 
can be made in the same way. 

„ .. , BEEF EXTRACT 

Method. 

Cut round steak into small pieces. Put into a sterile 
canning jar, cover and place jar into a kettle of cold water. 
Heat the water to simmering temperature (do not allow it 
to boil) allow to remain 2 hours. Turn meat from jar and 
press until the juice is extracted. Season with salt and 
serve. 

„ .. . BEEF JUICE 

Method. 

1. Broil a piece of round steak. 

2. Cut it into small pieces. 

3. Extract the juice with a lemon squeezer, potato 
ricer or vegetable press and turn into a cup. 

4. Season with salt and serve. 



T ,. . MILK PUNCH 

Ingredients. 

1 egg few drops vanilla or dash 

1 c whole milk (cold) of nutmeg 

2 t sugar few grains salt 

Method. 

1. Beat the egg until light and foamy. 

2. Gradually add the cold milk and the sugar, beating 
them in. 

3. Add the flavoring and serve attractively. 

157 



CHAPTER XXXIII 
FOOD PRESERVATION 



Food is preserved by producing conditions unfavorable 
to the growth of bacteria. 

Conditions favorable to growth are moderate tempera- 
ture, food and moisture; opposite conditions will hinder 
their growth. 

Methods of Food Preservation. 

1. Drying. — A certain amount of water is necessary 
for the growth of bacteria, drying food, therefore, pre- 
serves it from decay. Dried foods must be kept in a dry 
place to prevent the absorption of sufficient moisture to give 
the bacteria a chance to grow. 

Methods of Drying. 

a. Sun drying. 

b. Drying by artificial heat. 

c. Drying by air blast, 

2. Salting. — Salt does not kill bacteria but prevents 

their growth. 

Methods of Salting. 

a. Fermentation with dry salting, as in sauer kraut. 

b. Fermentation in brine, as in cucumbers, green toma- 
toes, string beans. 

c. Salting without fermentation, as in corn. 

3. Preserving With Sugar. — Bacteria cannot grow in 
a food containing a large proportion of sugar. 

4. Cold Storage. — Cold storage does not kill bae: 
but arrests their growth. Eggs, fruits, vegetables, butter 
and meats are kept several months by storage in dry rooms 
artificially cooled to just above the freezing point. Meat and 
fish may be kept indefinitely if frozen, but they deteriorate 
quickly after thawing and should be used immediate] 

Ice boxes and cellars are cold storage devices for the 
home. 

5. Smoking. — Meats and fish are usually salted, "hen 

158 



smoked. The smoke does not penetrate deeply into the 
flesh, therefore, any bacteria or parasites on the inside are 
not killed. It is unsafe to eat smoked meat without cooking. 

6. Pickling. — Acids protect food from bacteria. Vin- 
egar is used in making pickles and lactic acid develops in 
making sauer kraut. 

7. Spices. — Spices have antiseptic qualities and are a 
means of preventing the action of bacteria on food. 

8. Chemical Treatment. — Preserving powders, such as 
borax, boracic acid, salicylic acid and formalin are often 
added to fruit to preserve it. Not only are they detrimental 
to health, but they encourage the putting up of food which 
is unsound and unfit to eat. 

CANNING 

Canning is preserving sterilized food in sterilized, air 
tight containers. 

DIRECTIONS FOR CANNING 

Selection. — Select only sound and fresh fruits and vege- 
tables and grade according to color, size and ripeness. Can 
them the day they are gathered. 

Utensils. — Perfect glass jars are best. They should be 
fitted with perfect covers and new rubber bands. Fruit 
should be cooked in granite, earthenware or porcelain-lined 
kettles, and silver, wooden or granite spoons should be used. 
If cooked in tin or iron ware poisonous substances may be 
formed. 

Tests for Seal. — Pour water into jars, adjust the rubbers 
and tops, invert; if no water escapes, the jar may be con- 
sidered air tight. 

Screw top jars may also be tested by screwing down the 
cover without the rubber ; if the thumb nail or a thin bladed 
knife can be inserted between the cover and jar it shows 
that the top does not fit closely and it should be pressed 
around the edges until it does or a new cover used. 

Rubbers. — New rubbers should be used each year. Test 
by making a fold in the rubber and pinching it. If it cracks 
on the fold or breaks when pulled it is not good. 

Sterilize Jars. — Wash jars and lids thoroughly, place 
them ?ide down in a vessel of cold water. Bring the water 

159 



slowly to the boiling point and boil ten minutes. Keep jars 
and covers in boiling water until ready to fill. 

Dip rubbers in hot water but do not let them stand. 

Syrups. — Syrups are made either with varying propor- 
tions of sugar and water or with the same proportion boiled 
different lengths of time. 

Proportions. — Use 2 quarts of sugar to 3 quarts of water. 

1. Thin Syrup. — The sugar and water are boiled until 
the sugar is dissolved. Thin syrups are used for sweet 
fruit, as peaches, cherries, apples, etc. 

2. Medium Thin Syrup. — Boil the sugar and water un- 
til it becomes slightly sticky when cooled on the tip of a 
spoon. Medium thin syrups are used for blackberries, cur- 
rants, huckleberries, raspberries, etc. 

3. Medium Thick Syrup. — Boil the sugar and water un- 
til it will roll or pile up over the edge of the spoon when 
poured out. 

Medium thick syrups are for sour fruits, such as goose- 
berries, apricots, sour apples, etc. 

4. Thick Syrup. — Boil the sugar and water until it is 
difficult to pour out of a spoon or container, but is not 
sugared. 

Thick syrup is used in preserving and making all kinds 
of sun cooked preserves. 

Methods of Canning-. 

1. Open kettle or hot pack method. 

2. Cold pack method. 

3. Intermittent or fractional sterilization method. 

4. Cold water method. 

Open Kettle Method. 

1. Make a thin syrup, add a small amount of fruit and 
cook until tender. 

2. Remove the jars from the boiling water and set in 
a pan containing a little hot water, or on a cloth wet in hot 
water. 

3. Adjust a sterilized rubber. Pack the fruit carefully 
in the jar and fill the jar to overflowing with the hot syrup. 

4. Put on sterilized cover and fasten securely. 

160 



5. Wipe the jars and stand upside down for a day to 
test the seal. Label and date each jar. 

Cold Pack Method. 

1. Clean product. 

2. Blanch. This means plunging into boiling water and 
allowing to remain for time specified. Greens are blanched 
in steam. 

Reasons for Blanching: 

a. To set flavor. 

b. To set color. 

c. To keep mineral salts. 

d. To remove objectionable acids. Count time when 
water begins to boil. Every product that is blanched is 
cold dipped afterwards. 

3. Cold dip. This means plunging into cold water or 
held under pump or faucet for a moment to allow cold water 
to reach all parts of the product. 

a. Makes the product easy to handle. 

b. Firms texture. 

4. Pack tightly in jars. Exceptions to rule: Starchy 
vegetables such as corn and lima beans, which are packed 
loosely. 

5. Add 1 teaspoonful salt per quart of vegetables. 

6. Fill jars to within % inch of top with boiling liquid. 
Air space prevents water of canner from entering jar as 
air expands and forms pressure, thus keeping water out of 
jar. 

7. Put on rubbers and partially seal. 

a. Mason — Screw as tightly as possible with thumb 
and little finger. 

b. Glass tops — Put bail over top, leaving spring at side 
up. 

c. Economy — Place bail over top. 

8. Put in canner and sterilize time required, counting 
time when water returns to boil. 

9. Remove from canner and tighten tops. If there is a 
leak, replace rubber or defective top, and return to canner 
for five minutes. 

161 



Canning Equipment. 

Hot water bath outfit. 

1. Any receptacle with a tight fitting cover, deep 
enough to allow water to cover jars placed on rack. 

a. Washboiler. 

b. Lard can. 

c. New garbage pail. 

d. Oyster can. 

e. Enamel buckets. 

f. Tin buckets. 

2. Rack to keep jars one inch from bottom of canner, 
made of, 

a. Lath cut required length with cleats nailed on under 
side. 

b. Tin kettle cover with strips of wood nailed to bottom. 

c. Wire rack. 

Intermittent or Fractional Sterilization Method. 

1. Follow the directions for cold pack canning. 

2. Cook the product from 45-60 min, at boiling temper- 
ature on each of three successive days. 

Cold Water Method. 

Rhubarb, gooseberries and sour cherries because of their 
acidity, may be canned by the cold water method. This 
method is not always successful. 

1. Wash, pack in sterilized jars. 

2. Cover with fresh cold water, and allow the jars to 
stand for ten minutes. 

3. Drain off the water and again fill to overflowing with 
fresh cold water. 

4. Seal, using sterilized rubbers and covers. 

TABLE FOR BLANCHING AND STERILIZATION 

Scald or 
Blatith 

V nines 

Vegetables — 

^Asparagus 3- 4 

*Beans, stringless or wax 5-10 

*Beans. lima 5-10 



Steril 

Hot Water 
Bath 


- -lize 

Under 5 

Lbs. S team 


Minute? 


Minutes 


120 


GO 


120 


00 


ISO 


60 



16 



_ ,. Sterilize in Sterilize 

Scald or Hot Water Under 5 

Blanch Bath Lbs. Steam 

Minutes Minutes Minutes 

Beets 5 120 60 

Cabbage or sauer kraut 5 120 60 

Carrots 5 90 60 

*Corn, blanch on cob 5-10 180 60 

Greens 15 120 60 

*Peas 5-10 180 60 

Peppers 5-10 120 60 

Pumpkin or squash 3 120 60 

Sweet potatoes 5 90 60 

Tomatoes ,iy 2 22 15 

Soup combinations and soup stock no 90 60 

Vegetable combinations 5-10 120 60 

TABLE FOR BLANCHING AND STERILIZATION 

c . Sterilize in Sterilize 

Scald or Hot Water Under 5 

Blanch Bath Lbs. Steam 

Minutes Minutes Minutes 

Fruits — 

Apples 1% 20 8 

Apricots 1- 2 16 10 

Blackberries no 16 10 

Cherries no 16 10 

Currants no 16 10 

Gooseberries 1- 2 16 10 

Grapes no 16 10 

Huckleberries no 16 10 

Peaches 1- 2 16 10 

Pears 1V 2 20 8 

Pineapple 2- 3 20 10 

Plums no 16 10 

Raspberries no 16 10 

Rhubarb 2 20 12 

Strawberries no 16 10 

Fruit juices no 15 8 

Preserves, after preparation and 

filling no 20 10 

*For the vegetables marked with a star the intermit- 
tent method is recommended. 

163 



PRESERVING 

A preserved fruit is one which has been cooked in syrup 
until it is clear, tender and transparent. 

Points in Preserving. 

1. The fruit is cooked with from % to its own weight 
in sugar. 

2. Preserves should be cooked over a hot fire as rap- 
idly as possible to have the finished product bright, clear, 
and of a good color. If cooked slowly the fruit will be dull, 
dark and unattractive. 

3. Cooking the fruit until the pieces are clear and al- 
lowing the fruit to stand immersed in the syrup over night 
will cause the syrup to permeate the fruit and plump it. 
If this is done the preserves should be packed in sterilized 
jars in the morning and immersed in a water bath and 
kept just below the boiling point for 30 minutes. 

YELLOW TOMATO PRESERVES 
Ingredients. 

4 lbs fruit V^ oz ginger root 

6 lbs sugar ' \ lemon 

2 qts water H oz stick cinnamon 

Method. 

1. Boil together water, sugar, lemon and spices for 15 
minutes. 

2. Add fruit and cook gently until the fruit becomes 
bright and clear. 

3. Stir occasionally to avoid burning. 

4. Pour into a shallow dish and let stand over night. 

5. Pack the tomatoes in sterilized jars and strain the 
syrup over them. 

6. Place in water bath and keep just below the boiling 
point for 30 minutes. 

Note. — The ginger and cinnamon may be omitted. 



CHIPPED PEARS 
Ingredients. 

8 lbs pears S lbs sugar 

}4 lb ginger root 4 lemons 

1 c boiling water 

164 



Method. 

1. Cut the pears, lemon and ginger root in small, thin 
slices. 

2. Add the other materials and boil the whole gently 
2-3 hours until the fruit is clear and tender, stirring fre- 
quently. 

Ginger apples, hard varieties of apples, may be used in- 
stead of pears. 

QUINCE MARMALADE 
Ingredients. 

1 lb sugar 1 lb quinces 

2 c water 
Method. 

1. Wipe, pare, quarter and remove all the core and the 
hard part under the core. Cover the quinces with cold 
water. Let them come slowly to a boil. Skim, and when 
nearly soft put one-quarter of the sugar on top, but do not 
stir. 

2. When this boils add another part of the sugar, and 
continue until all the sugar is in the kettle. 

3. Let them boil slowly until the color you like, either 
light or dark. 

4. Put into hot sterilized glasses or jars. Cover with 
paraffin when cold. 

Note. — Half apples and quinces may be used. 

GRAPE JAM 

Method. 

1. Wash the grapes and squeeze or pinch the pulp from 
the skins. 

2. Boil the pulp until it separates from the seeds, and 
rub it through a sieve. 

3. Then add the skins to the pulp and boil with an 
equal weight of sugar 15 minutes. 

4. Put in sterilized jars or tumblers and cover with 
paraffin when cold. 

JELLY MAKING 

Jellies are made by cooking together certain fruit juices 
and sugar in the right proportions. 

165 



A good jelly is well flavored, beautifully colored, trans- 
parent and tender. It will hold its shape and quiver when 
removed from the glass. 

Composition of Fruit Juice. 

1. Fruit juices consist largely of water in which are 
dissolved small amounts 'of flavoring materials, sugar, veg- 
etable acids and pectin. 

2. In order to make jelly, fruit juices must contain two 
substances, acid and pectin, and these must be present in 
the right proportions. 

3. Pectin does not exist in all fruits and is most abund- 
ant in fruits just ripe or slightly under ripe. 

4. Pectin can be extracted from the white part of 
orange peeling and added to fruit juice in which it is lacking. 

5. When the fruit juice is lacking in acid, tartaric or 
citric acid powder may be added to make the juice about as 
acid as good tart apples. 

Test for Pectin. — Pour into a glass one tablespoon of 
the fruit juice extracted by cooking the fruit, and add to it 
one tablespoon of medicated or ethyl alcohol, mix by turn- 
ing the glass gently, then pour out and note the form of 
the pectin. 

1. If the pectin forms a solid mass or clot use 1 cup 
of sugar to 1 cup of juice. 

2. If the pectin collects in two or three masses or clots, 
use 2/3 to % cup of sugar to 1 cup of juice. 

3. If the pectin collects in several small particles, use 
1 2 cup of sugar to 1 cup of juice. 

Fruits Rich in Pectin. — Currants, crabapples, apples, 
quinces, grapes, blackberries, raspberries, wild cherries. 
green gooseberries. 

Extracting the Juice. 

1. Select sound fruit that is not over-ripe. 

2. Pick over and clean thoroughly. 

3. Cut up large fruit in small pieces, use skins and 
seeds, add enough water to just cover the fruit. 

4. To small juicy fruits add just enough water to pre- 
vent burning, about 1 cup to 4 quarts of fruit. 

5. Cover the kettle and cook until the fruit is tender. 

6. Pour into a sterilized jelly bag made of double 

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cheesecloth, Canton flannel, or flannel, and let it drain until 
the juice is well extracted. Do not squeeze the bag. 

7. When well drained return the pulp to the preserving 
kettle, cover with water and bring slowly to the boiling 
point and let it simmer. Drain as before and test for pectin. 

8. Sometimes a third extraction of juice is possible. 
Jelly Test. — Take a small amount of juice in a spoon and 

cool it by gently moving it in the air for a few seconds and 
allow it to drop from the side of the spoon or wooden paddle. 
At first it will run off as a syrup, then as it cooks the drops 
will become heavier, and when the drops run together and 
slide off in a flake or sheet* from the side of the spoon leaving 
the edge clean, the jelly is finished and should be removed 
from the fire at once. Skimming while cooking the juice 
is wasteful. Be careful not to break the scum while testing 
the juice. After a good jelly test is obtained and jelly re- 
moved from the fire the scum may be removed at one time 
before pouring into glasses. 

Making the Jelly. 

1. Measure the juice and determine the amount of 
sugar necessary. 

2. Pour the juice into a preserving kettle and bring it 
to the boiling point. 

3. Skim and add the sugar gradually, stirring until it 
is all dissolved. 

4. Cook rapidly to keep the jelly bright and clear. 

5. When the jelly test has been obtained remove from 
the fire and skim. 

6. Pour at once into hot sterilized glasses which stand 
in a pan of hot water or on a hot wet cloth. 

7. If possible let the jelly stand in the sun as it cools. 

8. When cold pour a layer of hot paraffin over the sur- 
face to seal it from the air. 

9. Cover the glass with a tin cover or a tightly fitted 
paper and store in a dry cool place. 

10. Label and date all glasses of jelly. 
• 

PICKLING 

The preservation of food with salt or vinegar, with or 
without the addition of spices or sugar, is known as pickling. 

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Kinds. 

1. Sweet Pickles. — Fruits used for sweet pickles are 
peaches, pears, apples, plums, watermelon and cantaloupe 
rinds, cherries, grapes and figs. 

2. Mixed Pickles. — Various combinations of vegetables 
are used for mixed pickles, such as cucumbers, cabbage, 
cauliflower, onions and string beans. 

3. Relishes. — Finely chopped vegetables are known as 
relishes, as chili sauce, chow chow and picalilli. 

4. Ketchup. — When the materials to be pickled are fine- 
ly chopped, cooked and strained they are called ketchup. 
Tomatoes are most generally used for this purpose. 

5. Sauer Kraut and Dill Pickles. — In making sauer kraut 
and dill pickles the acid is produced by fermentation. The 
dill is added for its spicy flavor. 

General Rules for Pickling. 

1. Use only porcelain lined or granite kettles. 

2. Clean materials thoroughly by washing in several 
waters, sort and remove all stem ends. 

3. Pickles should be packed in sterilized jars or crocks. 

SWEET PICKLED PEACHES 
Ingredients. 

i-j pk peaches 1 pt vinegar 

2 "lbs brown sugar 1 oz stick cinnamon 

cloves 
Method. 

1. Boil sugar, vinegar and cinnamon 20 minutes. 

2. Dip peaches quickly in hot water, then rub off the 
fur with a towel. 

3. Stick each peach with 4 cloves. 

4. Put into syrup and cook until soft, using i o peaches 

at a time. 

MUSTARD PICKLES 
Ingredients. 

1 qt tiny cucumbers 1 red pepper cut in strips 

1 qt sliced cucumbers 4 green peppers cut in 
1 qt green tomatoes strips 

(sliced) 2 qts vinegar 

1 cauliflower (separate in- 1 c flour 

to flowerets) 1 3 cup mustard 

1 pt small onions 1 c sugar 

1 T turmeric powder 

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Method. 

1. Make a brine using 1 gal. boiling water and 2 c salt. 

2. Add the vegetables and let stand over night. 

3. Scald and drain thoroughly. 

4. Mix the dry ingredients, add the vinegar slowly, 
stirring to make a smooth paste. 

5. Cook, stirring carefully, until thick and smooth. 

6. Add the vegetables. 

7. Pack in jars and simmer in water bath 25 minutes. 

CUCUMBER PICKLES 

Ingredients. 

1 qt small cucumbers 3 chili peppers 

4 T salt 1 T mixed spices 

hot vinegar ^ c sugar 

Method. 

1. Wash cucumbers. 

2. Sprinkle with the salt and soak over night in enough 
cold water to cover. 

3. In the morning drain off the brine, cover with fresh 
water, drain again. 

4. Pack the cucumbers, peppers and spices in a ster- 
ilized jar. 

5. Heat the vinegar, add the sugar and pour over the 
cucumbers. 

6. Adjust covers and store in a cool place. 



CUCUMBER SLICES 
Ingredients. 

1 qt sliced cucumbers cider vinegar 

1 | c salt 
Method. 

1. Select medium sized cucumbers. 

2. Peel and slice thinly. 

3. Sprinkle sliced cucumbers with salt -and let stand 
for twelve hours. 

4. Drain off the salt water. 

5. Pack in glass jars and cover with cold vinegar. 

6. Seal and simmer in water bath 15 minutes. 

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RELISH 
Ingredients. 

1 pk ripe tomatoes 14c white mustard seed 
chopped and drained 4 red peppers finely 

2 c chopped celery chopped 

2 c chopped onions 4 green peppers finely 

2 c sugar chopped 

1 qt vinegar 1 c horseradish 

1/2 c salt 1 t ground cloves 

Method. 

1. Mix ingredients. 

2. Fill jars. 

PEPPER RELISH 

Ingredients. 

12 red peppers 3 T salt 

12 green peppers 2 c sugar 

3 onions 1 qt vinegar 

Method. 

1. Wash peppers and remove seeds, peel onions. 

2. Chop or put through food grinder, using coarse 
knife. 

3. Put in kettle, cover with boiling water and let stand 
10 minutes. 

4. Drain, cover with boiling water and let come to the 
boiling point and let stand 10 minutes. 

5. Drain, add remaining ingredients, bring to the boil- 
ing point and let simmer 15 minutes. 



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